Rhubarb and Blueberry Compote
A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.
INGRIDIENT
DIRECTION
Step: 1
Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
Step: 2
Cool compote in the refrigerator until thickened, about 30 minutes.
NUTRITION FACT
Per Serving: 112 calories; protein 0.6g; carbohydrates 28.2g; fat 0.1g; sodium 3.5mg.
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