Though hothouse rhubarb is available much of the year, locally grown farmers’ market rhubarb is still a great way to celebrate the end of winter (rhubarb is one of the first plants up in the spring). Serve this compote by itself or over low-fat frozen yogurt.
1 stick of cinnamon
3 whole cloves
2 allspice berries
1/2 cup sugar
3 large stalks rhubarb, cut into 3/4-inch lengths (2-1/2 cups)
1 pint strawberries, halved (2 cups)
1 tablespoon chopped fresh ginger
2 tablespoons water
1 Tie the cinnamon, cloves, and allspice in a small piece of cheesecloth. In a nonaluminum saucepan, combine the sugar, rhubarb, strawberries, ginger, water, and the spice bag. Stir until well combined. Bring to a boil.
2 Reduce to a simmer, cover, and cook until the rhubarb is just tender but has not begun to disintegrate, 10 to 15 minutes. Remove and discard the spice bag. Makes 4 servings
Makes Makes 4 servings
Per serving: 128 calories, 0.4g total fat (0g saturated), 0mg cholesterol, 2.5g dietary fiber, 32g carbohydrate, 1g protein, 3mg sodium.