Rhubarb Compote
Serving Size : 2 tablespoons; Calories Per Serving: 14; Total Fat: 0 g; Total Cholesterol: 0 g; Sodium: 1 mg; Sugars: 3 g; Protein: 0 g
  • 6 cups of rhubarb, cut into 1 inch pieces
  • ¼ cup water
  • 1 cinnamon stick
  • ¼ cup honey
  1. In a saucepan, cook rhubarb, water, and cinnamon over high heat. Bring to a boil then lower heat to medium-low. Let simmer until rhubarb softens and starts to fall apart, about 15-20 minutes, stirring occasionally.
  2. Add honey and mix until it dissolves.
  3. Transfer to a bowl and refrigerate uncovered for about three hours or until cold.
Recipe by Nutrition Twins at https://www.nutritiontwins.com/745-rhubarb-compote/