Been seeing lots of rhubarb lately, and this is a tasty twist on it. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.
Ingredients
- 4 cups diced rhubarb
- 1/2 cup sugar (There are also several natural sugar substitutes, such as stevia and agave)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
Directions
- 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
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