Recipe by justcallmetoni
Rhubarb season is still a few weeks away but I am already thinking about the dishes to come. This one, found in a WW cookbook is on the top of my list to try as the components are among my favorites. Though this is listed as breakfast fare, great with yogurt, oatmeal or pancakes, I think it would also make a great dessert as well.
Top Review by DuChick
I am not the rhubarb connoisseur of the family, but I am going to vouch for this recipe as totally delicious!! If I love it, the men in the family will devour it, so they'd better hurry home! I halved the recipe and used some frozen young rhubarb. I mixed it with Splenda and let it sit for about 30 minutes to defrost. The spices and amounts are perfect and the peaches add just the right amount of sweetness to the tart rhubarb. Awesome over ice cream (low-fat, of course). Thanks Toni!
- 1 1⁄2 lbs rhubarb, sliced in 3/4 inch pieces
- 1⁄2 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon allspice
- 4 medium peaches, cut into 1/2 inch cubes
Directions See How It's Made
- Toss the rhubarb and sugar into a large saucepan and let stand for 20 minutes, allowing the fruit to release its juices.
- Add the spices and begin to heat the fruit over medium heat. Bring to a boil, reduce to a simmer and cook for five minutes.
- Remove the pan from the heat, add the peaches and cover. Let the compote steep for 15-20 minutes until the rhubarb is cooked but not falling apart.
- Remove the lid and let the compote cool, during this time the juices should thicken from the natural pectin. 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.
- 1/3 cup serving = 1 point.