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Rhubarb and Blueberry Compote

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"A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast."
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Ingredients

1 h 10 m servings 112 cals
Original recipe yields 8 servings

Directions

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  1. 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.
  2. Cool compote in the refrigerator until thickened, about 30 minutes.

Footnotes

  • Cook's Note:
  • You can also top with a crumble mixture to turn this into a really tasty crisp.

Nutrition Facts


Per Serving: 112 calories; 0.1 g fat; 28.2 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition

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