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Karry Hosford Photo by: Karry Hosford

Rhubarb, Pear, and Apple Compote

Though rhubarb is the star of this sauce, sweet apples and pears help to cut its characteristically sour flavor. Use this compote as an accompaniment to savory entrées, such as pork or poultry. Or serve it as a dessert dolloped with whipped topping.

Cooking Light MAY 2004

  • Yield: 3 cups (serving size: 1/2 cup)

Ingredients

  • 2 cups (1-inch-thick) slices rhubarb (about 1/2 pound)
  • 1/2 cup sugar
  • 1 teaspoon grated orange rind
  • 1/4 cup fresh orange juice
  • 1 (3-inch) cinnamon stick
  • 1 cup cubed peeled Gala apple
  • 1 cup cubed peeled Bartlett pear

Preparation

Combine first 5 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes. Add apple, and cook 2 minutes. Add pear; cook 1 minute or until fruit is tender, stirring gently. Remove from heat; cool. Discard cinnamon stick. Serve chilled or at room temperature.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 26.5g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 2mg
  • Calcium: 41mg
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