Rhubarb and Blueberry Compote
Ingredients:
2 large stalks rhubarb, trimmed and chopped coarse
3 tablespoons sugar
1/4 vanilla bean, split, or 1 tsp vanilla extract
1 tablespoons orange zest
1/4 cup orange juice 1/2 cup water
1 cup fresh blueberries
Directions:
In a large saucepan, combine all compote ingredients except blueberries and bring to a boil over moderate-high heat. Lower heat and simmer for 15 to 20 minutes until rhubarb is tender. Transfer to a bowl and, with a slotted spoon, remove vanilla bean. Fold in blueberries and stir to combine well. Allow compote to rest until it comes to room temperature.
Makes 4 servings.
Nutrition information per serving:
Calories: 68
Fat: 0
Saturated Fat: 0
Cholesterol: 0
Sodium: 2mg
Carbohydrates: 17g
Fiber: 1g
Protein: 1g