Rhubarb Compote

  May 26, 2013  |    Blog>Recipes

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Image used with permission from www.healthyaperture.com and www.noshingwiththenolands.com.

As you know, we can’t get enough fresh veggies– after all, that’s one of the reason’s we wrote The Nutrition Twins’ Veggie Cure (and of course because they improve nearly every aspect of your health!) And we love farmers markets, and if you have visited one, you’ve probably noticed that often there are just several foods available certain times of year.  For us in New York, rhubarb is one of the few things available this time of year and we’re hearing the same thing from a lot of you.  If you want to buy local ingredients, but don’t always know what to do with them, we feel you!  So here’s one of our favorite ways to prepare rhubarb.

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Rhubarb Compote

Ingredients

  • 6 cups of rhubarb, cut into 1 inch pieces
  • 1/4 cup water
  • 1 cinnamon stick
  • 1/4 cup honey

Directions

  • In a saucepan, cook rhubarb, water, and cinnamon over high heat.  Bring to a boil then lower heat to medium-low.  Let simmer until rhubarb softens and starts to fall apart, about 15-20 minutes, stirring occasionally.
  • Add honey and mix until it dissolves.
  • Transfer to a bowl and refrigerate uncovered for about three hours or until cold.

Serving Size: 2 tablespoons; Calories Per Serving: 14; Total Fat: 0 g; Total Cholesterol: 0 g; Sodium: 1 mg; Sugars: 3 g; Protein: 0 g

We love this recipe because we can make this compote ahead of time and use it in so many different recipes.  This compote is great on top of plain, low-fat or fat free yogurt, spread on whole grain bread, or mixed with apples cooked as a healthy dessert.

What’s your favorite way to eat rhubarb?

 

 

Rhubarb Compote
 
Serving Size : 2 tablespoons; Calories Per Serving: 14; Total Fat: 0 g; Total Cholesterol: 0 g; Sodium: 1 mg; Sugars: 3 g; Protein: 0 g
Author:
Ingredients
  • 6 cups of rhubarb, cut into 1 inch pieces
  • ¼ cup water
  • 1 cinnamon stick
  • ¼ cup honey
Instructions
  1. In a saucepan, cook rhubarb, water, and cinnamon over high heat. Bring to a boil then lower heat to medium-low. Let simmer until rhubarb softens and starts to fall apart, about 15-20 minutes, stirring occasionally.
  2. Add honey and mix until it dissolves.
  3. Transfer to a bowl and refrigerate uncovered for about three hours or until cold.

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