Rhubarb Compote Recipe
1 pound rhubarb
1 medium orange
1/2 cup sugar
Preheat oven to 350 F. Rinse rhubarb, trim ends and remove any leaves. Slice each stalk in half lengthwise, then cute each half crosswise into 1-inch pieces. Place rhubarb into a bowl. Peel one tablespoon orange zest off of orange, mince, and add to bowl. Juice 1/2 orange and add to bowl (save the other half for something else or eat it now). Add sugar to bowl, mix, and add mixture to 8-by-8 inch glass baking dish (or something similar). Cover the dish with foil and bake for 35 minutes. Remove foil and bake for another 20 minutes so the juices thicken. Remove from oven and cool before serving. This can be served cold, room temperature, or slightly warm.
1/4 cup = 75 calories, 0.1 g fat, 17 g carbohydrates, 15 g sugar, 0.7 g protein, 1.5 g fiber, 5 mg sodium, 4 SmartPts
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