Rhubarb-Vanilla Compote

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.

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. "

4 servings, 1/2 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Preparation

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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