Rhubarb Compote

Rhubarb Compote

Serves 6

Ingredients

  • 4 cups rhubarb (cut into 1/3-inch slices)
  • 6 tablespoons granulated sugar

Optional Ingredients

  • 1/4 teaspoon ground cardamom or zest of 1 orange

Directions

  1. In a large saucepan, combine rhubarb, sugar, and cardamom. Set aside 15 minutes until rhubarb begins to release some juices.
  2. Cover saucepan and place over medium heat. Bring to a gentle boil. Reduce heat and simmer, covered, until rhubarb is tender but still holds its shape, about 5 minutes.
  3. Remove from heat. Cool before using. Store covered and refrigerated up to 3 days.

Cook Tips

You can replace part of the rhubarb with sliced fresh strawberries.

Nutrition

Amount Per Serving (based on 6 servings)
  • Calories: 150
  • Fat: 0.0 g
  • Saturated Fat: 0.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.0 mg
  • Carbohydrates: 37.0 g
  • Fiber: 2.0 g
  • Added Sugars: 0.0 g
  • Sugar: 33.0 g
  • Protein: 1.0 g