Strawberry-Rhubarb Compote
This is a perfect ending to a springtime feast with roast lamb and steamed asparagus for the entree. For an appetizing starter course, serve a leek and potato soup, at room temperature, garnished with fresh garlic croutons and a Vidalia onion ring.
  • 1 stick of cinnamon
  • 3 whole cloves
  • 2 allspice berries
  • 1/2 cup sugar
  • 3 large stalks rhubarb, cut into 3/4-inch lengths (2-1/2 cups)
  • 1 pint strawberries, halved (2 cups)
  • 1 tablespoon chopped fresh ginger
  • 1 pint vanilla low-fat frozen yogurt

1. Tie the cinnamon, cloves, and allspice in a small piece of cheesecloth. In nonaluminum saucepan, combine sugar, rhubarb, strawberries, ginger, 2 tablespoons of water, and the spice bag. Stir until well combined. Bring to a boil.

2. Reduce to a simmer, cover, and cook 10 to 15 minutes, or until rhubarb is just tender but has not begun to disintegrate. Remove and discard spice bag and set pan aside to cool slightly.

3. Serve warm compote over frozen yogurt.

Nutritional Information
Per serving: 233 calories, 1.9g total fat, 1g saturated fat, 0.5g monounsaturated fat, 0.2g polyunsaturated fat, 2.5g dietary fiber, 6.9g protein, 49g carbohydrate, 6mg cholesterol, 84mg sodium.
Good source of: calcium, manganese, riboflavin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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