Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.
4 cups diced rhubarb
1/2 cup sugar (or one of Care2′s recommended natural sweeteners)
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.
Yield: 4 servings, 1/2 cup each
Per serving: 124 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 31 g carbohydrates; 1 g protein; 2 g fiber; 5 mg sodium; 353 mg potassium
Nutrition Bonus: Vitamin C (15% daily value).
2 Carbohydrate Servings
Exchanges: 1/2 fruit
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