Rhubarb-Vanilla Compote

Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

INGREDIENTS

• 4 cups diced rhubarb
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla

PREPARATION

1. Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.

NUTRITION

Per serving: 124 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 31 g carbohydrates; 1 g protein; 2 g fiber; 5 mg sodium; 353 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

2 Carbohydrate Serving

Exchanges: 1/2 fruit