This ruby compote combines the sweetness of fresh cherries with wonderfully tart rhubarb. Pour a hefty spoonful over vanilla frozen yogurt or drizzle over pound cake, pancakes, or French toast. You can also swirl into Greek yogurt or oatmeal, or use as an accompaniment to meat, like pork tenderloin or chicken breasts. Vanilla beans are an indulgence, but add a depth of flavor plus a slight texture to the compote. May be frozen and recipe may be halved.
1) In a large saucepan, combine rhubarb, cherries and sugar. Add vanilla extract if using. If using the vanilla bean, split in half length-wise and scrape seeds into pot, then add scraped halves as well. Bring to a boil over high heat, stirring constantly. Reduce heat to low or medium-low so mixture is at a simmer. Cook stirring occasionally, until rhubarb is just tender, about 7-10 minutes.
2) Remove pot from heat and let cook. Use a fork to remove vanilla bean halves if using. Transfer compote to an airtight container and refrigerate until ready to use. Store for up to 5 days.
Source: Hannaford fresh magazine May/June 2014
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.3mg||0 %|
|Potassium 540.1mg||14 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 17.5g|
|Protein 1.8g||3 %|
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Calories per serving: 160
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