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Nutrition Facts
Serving Size 1 cup 322g Recipe makes 1 cup)
Calories 311
Calories from Fat 4		(1%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 680mg		19%
Total Carbohydrate 79.2g		26%
	Dietary Fiber 5.3g	21%
	Sugars 70.0g
Protein 2.6g		5%
how is this calculated?

Rhubarb Cherry Compote

Recipe #220689 | 20 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Chef at Heart
Apr 4, 2007

This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue.

1 cup (change servings and units)

Ingredients

1 cup rhubarb, 1 inch slices, fresh o.r. frozen
1 cup cherries, jarred and pitted, frozen can be used
1/4 cup sugar, granulated
1 teaspoon lemon juice

Directions

1
In a saucepan bring all ingredients to a boil over med-high heat stirring often.
2
Reduce heat cover and simmer 7 minutes, stirring occasionally.
3
Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
4
Remove to bowl and refrigerate 1 hour or up to 2 days.

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Featured Reviews for This Recipe

From: 2hot2handle

On Jun 14, 2009

Very yummy. Next time I'd probably add some cinnamon and/or chipotle powder for a little kick, but it's also great as-is.

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From: Qponldy

On Jul 21, 2008

I made pancakes and ladled this on the pancakes and added a dollop of sour cream. It was wonderful!

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From: justcallmetoni

On Jul 4, 2007

The best flavors of summer captured in an easy and flavorful dish. Since I was preparing this to meet my WW Core diet, I replaced the sugar with Splenda adding it in after the initial 7 minutes of cooking time. Another 4 minutes and the fruit was tender and just short of falling apart and swimming in a lush red syrup. Since I used fresh cherries, it involved a little more effort but it was well worth it. I had half served warm over yogurt and the other chilled and served plain. Both were superb!

1 person found this review helpful

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From: BarbryT

On Apr 10, 2007

This compote is more than delicious. Far superior in my opinion to rhubarb-strawberry combos! A pie from this recipe would (will!) be outstanding. I used fresh rhubarb and canned cherries; it was super easy. I did simmer it, uncovered, quite a bit longer than the suggested 3 minutes (more like 15, watching and stirring carefully) to get the texture I prefer, but that was personal preference. I will make this again and again. Thanks so much for posting.

2 people found this review helpful

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