Rhubarb and Blueberry Compote
A sweet and tangy dessert made with fresh rhubarb and blueberries.
Ingredients
- rhubarb (10 stalks)
- white sugar (1 cup)
- frozen blueberries (1 cup)
- vanilla extract (1 teaspoon)
- cinnamon stick (1 )
- water (0 )
Instructions
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 112
- fat: 0 g
- sats: 0 g
- carbs: 28 g
- fibre: 1 g
- protein: 1 g
- salt: 0 g