Because rhubarb has so much water in it, it will completely fall apart when cooked if you’re not careful. So, if you want a chunky sauce, keep an eye on it and stop the cooking process once the rhubarb is softened but still chunky. It’s especially important to watch it if you’re using out-of-season hothouse rhubarb, because it’s not as hardy as field-grown. Serving suggestion: Serve this fruit compote on its own, dolloped with lightly sweetened low-fat yogurt, or as a topping for frozen yogurt.
1/3 cup frozen pineapple juice concentrate
1/2 cup packed light brown sugar
3 tablespoons finely chopped fresh ginger
1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla extract
1/4 teaspoon salt
6 cups sliced rhubarb (2 pounds), cut into 1-inch lengths
1 In a medium, heavy-bottomed nonaluminum saucepan, combine the pineapple juice concentrate, brown sugar, ginger, vanilla bean (if using extract, do not add it yet), and salt. Cook over low heat until the sugar has melted.
2 Stir in the rhubarb and bring to a simmer. Cover and cook, stirring frequently, until the rhubarb is tender and the compote is chunky, about 15 minutes. Transfer to a medium bowl and cool to room temperature. If you’re using vanilla extract, stir it in now.
3 Once cooled, remove the vanilla bean. Serve warm, at room temperature, or chilled. Makes 4 servings
Makes 4 servings.
Per serving: 187 calories, 0.4g total fat (0.1g saturated), 0mg cholesterol, 4g dietary fiber, 46g carbohydrate, 2g protein, 164mg sodium.