Rhubarb-Vanilla Compote

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

Recipe Steps:
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

Recipe Nutrition:
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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j A4 years ago


Lucie G.
Lucie G5 years ago

sounds delicious

Jennifer C.
Past Member 6 years ago

Fabulous recipe. The recipe sounds delicious. Thanks for sharing.

Robert O.
Robert O6 years ago

Sounds good. I've never had rhubarb. Thanks.

Bon L.
Bon L6 years ago

Thanks for the info.

Allegra W.
Past Member 7 years ago

My mother used to make this. How good it was. I'm glad to be reminded of it...I'll make it in the spring. Thank you.

Monica D.
Monica D7 years ago

Thank you very much for this recipe. I love stewed rhubarb (with sugar) and this will probably make it even better!

Jane Law
Jane L8 years ago


Frances Harrison
Frances Harrison8 years ago

Strawberries are great, but let's leave the rhubarb out of the equation. Have you ever noticed that after eating it, your teeth feel kind of chalky? A friend of mine teaches chemistry at the University of British Columbia, and he showed me how you could use rhubarb to clean mineral deposits from cooking pots. He said that this is what rhubarb does to your teeth and bones, especially the calcium. I haven't touched rhubarb since, and that was in 1977.