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Ingredients1 h 10 m servings 112 cals
Original recipe yields 8 servings
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
- Cook's Note:
- You can also top with a crumble mixture to turn this into a really tasty crisp.
Per Serving: 112 calories; 0.1 g fat; 28.2 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition