Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.
Recipe by Southern Living September 2007
Credit: Van Chaplin
308 calories; fat 6.4g; saturated fat 3.9g; mono fat 1.6g; poly fat 0.4g; protein 3g; carbohydrates 61.4g; fiber 2.7g; cholesterol 16mg; iron 1.4mg; sodium 48mg; calcium 188mg.