From EatingWell: March/April 2008
Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.
- 4 cups diced rhubarb
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 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.
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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- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- March/April 2008