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Stewed Rhubarb with Orange

:  The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.8 (4 votes)

Tart rhubarb and sweet marmalade marry perfectly in this delicious compote. Try it stirred into plain Greek yogurt for a refreshing breakfast.


Stewed Rhubarb with Orange Recipe

Makes: 4 servings

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 orange marmalade
  • 1/4 cup sugar
  • 2 tablespoons water
  • Pinch cinnamon
  • Pinch nutmeg

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Preparation

  1. Combine rhubarb, marmalade, sugar, water, cinnamon and nutmeg in a medium saucepan and bring to a simmer over medium heat. Reduce heat to low, cover and cook until rhubarb is tender, 6 to 8 minutes.

Nutrition

Per serving: 155 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 41 g carbohydrates; 1 g protein; 3 g fiber; 28 mg sodium; 367 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 3

Exchanges: 1 1/2 fruit, 1/2 other carbohydrate, 1 vegetable


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Recipe Categories

Type of Dish
Desserts, fruit
Sauce/Condiment, sweet
Snack
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
15 minutes or less
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Servings
4
Preparation/ Technique
Braise/Stew
Meal/Course
Breakfast
Brunch
Dessert
Snack
Season
Spring
Summer
Style/Theme
Birthday
Entertaining, casual
Vegan
Vegetarian
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
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