As a result of rhubarb has a lot water in it, it’ll fully crumble when cooked in the event you’re not cautious. So, in order for you a chunky sauce, keep watch over it and cease the cooking course of as soon as the rhubarb is softened however nonetheless chunky. It’s particularly essential to look at it in the event you’re utilizing out-of-season hothouse rhubarb, as a result of it’s not as hardy as discipline grown. Serving suggestion: Serve this fruit compote by itself, dolloped with flippantly sweetened low-fat yogurt or as a topping for frozen yogurt.
Makes four servings
⅓ cup frozen pineapple juice focus
½ cup packed mild brown sugar
three tablespoons finely chopped contemporary ginger
1 vanilla bean, break up lengthwise, or
½ teaspoon vanilla extract
¼ teaspoon salt
6 cups sliced rhubarb (2 kilos), reduce into 1-inch lengths
1. In a medium, heavy-bottomed non aluminum saucepan, mix the pineapple juice focus, brown sugar, ginger, vanilla bean (if utilizing extract, don’t add it but) and salt. Cook dinner over low warmth till the sugar has melted.
2. Stir within the rhubarb and convey to a simmer. Cowl and cook dinner, stirring ceaselessly, till the rhubarb is tender and the compote is chunky, about 15 minutes. Switch to a medium bowl and funky to room temperature. If you happen to’re utilizing vanilla extract, stir it in now.
three. As soon as cooled, take away the vanilla bean. Serve heat, at room temperature, or chilled.
Diet per serving: 187 energy, zero.4g complete fats (zero.1g saturated), 0mg ldl cholesterol, 4g dietary fiber, 46g carbohydrate, 2g protein, 164mg sodium.
Good supply of: potassium, vitamin C.