Stewed Rhubarb with Orange
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Tart rhubarb and sweet marmalade marry perfectly in this delicious compote. Try it stirred into plain Greek yogurt for a refreshing breakfast.
- 4 cups diced rhubarb
- 1/2 cup orange marmalade
- 1/4 cup sugar
- 2 tablespoons water
- Pinch cinnamon
- Pinch nutmeg
- 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.
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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