Though hothouse rhubarb is available much of the year, locally grown farmers’ market rhubarb is still a great way to celebrate the end of winter (rhubarb is one of the first plants up in the spring). Serve this compote by itself or over low-fat frozen yogurt.
1 stick of cinnamon
3 whole cloves
2 allspice berries
1/2 cup sugar
3 large stalks rhubarb, cut into ¾-inch lengths (2 1/2 cups)
1 pint strawberries, halved (2 cups)
1 tablespoon chopped fresh ginger
2 tablespoons water
1. Tie the cinnamon, cloves, and allspice in a small piece of cheesecloth. In a non-aluminum saucepan, combine the sugar, rhubarb, strawberries, ginger, water, and the spice bag. Stir until well combined. Bring to a boil.
2. Reduce to a simmer, cover, and cook until the rhubarb is just tender but has not begun to disintegrate, 10 to 15 minutes. Remove and discard the spice bag. Makes 4 servings
Rhubarb-Cherry Compote Although rhubarb and strawberries are classic companions, you could also make this with fresh cherries instead of strawberries. Use 2 cups of pitted sweet cherries, but coarsely chop them so they will cook in the same amount of time as the rhubarb (cherries are denser than strawberries).
Good source of: calcium, potassium, riboflavin, vitamin B12, vitamin C
If you don’t have the whole spices called for in this compote, you can use ground versions in their place. For the cinnamon stick, substitute 1/2 teaspoon ground. If you don’t have whole cloves, use 1/8 teaspoon ground. If you don’t have allspice berries, use 1/8 teaspoon ground. No need to tie the ground spices in cheesecloth; just add them to the saucepan as is.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.