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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