Spiced Summer Compote (1 Point) – a delicious recipe with rhubarb, sugar, cinnamon, clove, ground ginger, allspice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toss the rhubarb and sugar into a large saucepan and let stand for 20 minutes, allowing the fruit to release its juices.
2
Add the spices and begin to heat the fruit over medium heat.
3
Bring to a boil, reduce to a simmer and cook for five minutes.
4
Remove the pan from the heat, add the peaches and cover.
5
Let the compote steep for 15-20 minutes until the rhubarb is cooked but not falling apart.
6
Remove the lid and let the compote cool, during this time the juices should thicken from the natural pectin.
7
If your juices do not thicken to your satisfaction, drain them into a smaller saucepan and bring to a boil then simmer until they reach the desired consistency.
8
1/3 cup serving = 1 point.
98
kcal
Calories
26
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 12 lbs rhubarb, sliced in 3/4 inch pieces, ½ cup sugar, ½ teaspoon cinnamon, ⅛ teaspoon clove, and more.
Yes, Spiced Summer Compote (1 Point) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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