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Rhubarb-Vanilla Compote

March/April 2008

Your rating: None Average: 3.9 (43 votes)

Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.



READER'S COMMENT:
"Please put the lid on, or else it will never have enough liquid to cook properly. other than that, I followed the recipe as is and it was delicious and a simple but good way to use up rhubarb from the garden. "
Rhubarb-Vanilla Compote Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

Preparation

  1. Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.

Nutrition

Per serving: 124 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 31 g carbohydrates; 1 g protein; 2 g fiber; 5 mg sodium; 353 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

Carbohydrate Servings: 2

Exchanges: 1/2 fruit


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Recipe Categories

Servings
4
Preparation/ Technique
Braise/Stew
Meal/Course
Brunch
Snack
Dessert
Season
Spring
Summer
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Publication
March/April 2008
20 minute dinner recipes
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