Food & Drink

Rhubarb compote

Rhubarb compote

1 pound fresh rhubarb stalks,

cut into 3-inch lengths

3 cups sugar

2 cups water

Makes 4 servings.

Lay rhubarb flat in a baking pan; cover the pieces with sugar, about 2 cups. Let rest 8 hours.

Heat water and remaining 1 cup of the sugar to a boil over medium heat in a medium saucepan. Remove rhubarb from sugar, discarding sugar. Add rhubarb to hot sugar syrup; simmer 10 minutes. Let stand 8 hours.

Nutritional information per serving: 211 calories, 1 percent of calories from fat, 0.2 g fat, no saturated fat, no cholesterol, 54 g carbohydrates, 1 g protein, 3 mg sodium, 1 g fiber.