Directions:
- Toss the rhubarb and sugar into a large saucepan and let stand for 20 minutes, allowing the fruit to release its juices.
- Add the spices and begin to heat the fruit over medium heat. Bring to a boil, reduce to a simmer and cook for five minutes.
- Remove the pan from the heat, add the peaches and cover. Let the compote steep for 15-20 minutes until the rhubarb is cooked but not falling apart.
- Remove the lid and let the compote cool, during this time the juices should thicken from the natural pectin. If your juices do not thicken to your satisfaction, drain them into a smaller saucepan and bring to a boil then simmer until they reach the desired consistency.
- 1/3 cup serving = 1 point.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.79 Kcal (322 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.6mg | 0% | |
| Potassium | 388.7mg | 8% | |
| Total Carbs | 19.41g | 6% | |
| Sugars | 14.2g | 57% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 12.1mg | 20% | |
| Calcium | 79.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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