Rhubarb compote is a great topping for your vanilla ice cream, fruit pies, or yogurt.
- 1 3/4 pounds fresh or frozen rhubarb (about 6 cups)
- 1 cup sugar
- 1 piece (about 1 inch) fresh peeled ginger, finely grated (can substitute with 1 teaspoon dried ginger)
- If using fresh rhubarb, wash the stems, cut off the leaves, trim the ends, and cut crosswise into 3/4-inch pieces.
- Mix together the chopped rhubarb and sugar in a saucepan. Do not turn on the stove yet, but let the mixture stand for 10 minutes to release the liquid. This process is called maceration.
- After the 10 minutes have passed, turn on the stove and bring the rhubarb mixture to a boil over medium-high heat, stirring occasionally using a spatula. Slowly reduce the heat and simmer the mixture for approximately five minutes until the rhubarb is broken down. Remove from heat.
- Add ginger and stir with a spatula.
- Let the sauce cool completely, then serve with yogurt or ice cream.
Nutrition Information / Amount per serving:
Serving size: 3.5 ounces (about 1/3 cup)
Yield: 10 servings
- Calories 95
- Protein 0.7 g
- Total fat 0.2 g
- Total Carbohydrates 24 g
- Saturated fat 0 g
- Dietary Fiber 1.5 g
- Cholesterol 0 mg
- Sodium 3.4 mg
For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info also available at the College of Health and Human Sciences Pinterest board.