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Rhubarb-Vanilla Compote

:  March/April 2008

Your rating: None Average: 3.9 (31 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:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 cups diced rhubarb
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla

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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

Type of Dish
Desserts, other
Desserts, fruit
Ethnic/Regional
American
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Braise/Stew
Meal/Course
Brunch
Dessert
Snack
Season
Spring
Summer
Style/Theme
Birthday
Entertaining, casual
Kid-friendly
Quick (total 30 min. or less)
Publication
March/April 2008
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