Baked Rhubarb Compote Recipe

Makes 8 servings

8 stalks rhubarb (about 1 ½ pounds)
2/3 cup strawberry or raspberry jam
1/4 cup sugar

Preheat the oven to 350 F. Wash the rhubarb and cut the ends of each stalk. Slice into 1 inch pieces along a diagonal. Spread ⅓ cup of jam on bottom of small casserole and add the rhubarb. Dot with ⅓ cup jam and sprinkle sugar on top. Cover the dish and bake without stirring for 25 minutes until rhubarb is tender.

Let cool to room temperature and serve with whipped cream (if you have it).

143 calories, 0.2 g fat, 0.0 g saturated fat, 34.9 g carbohydrates, 7.2 g sugar, 0.8 g protein, 1.5 g fiber, 3 mg sodium, 4 Points+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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