Rhubarb Compote
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 221 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 26 milligrams
- Sodium
- 30 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 29 grams
- Total: 20 min
- Prep: 14 min
- Cook: 6 min
Ingredients
3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon ground cinnamon, plus more for dusting
2 large rectangles shredded wheat cereal
Confectioners' sugar, for dusting
1 pint vanilla ice cream or frozen yogurt
1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
1/2 cup sugar
1/4 cup honey
Directions
- Combine the rhubarb, sugar, honey, butter and cinnamon in a large microwave-safe bowl. Cover with plastic wrap and pierce once or twice to allow steam to escape. Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the plastic wrap and stir.
- Meanwhile, break the shredded wheat into smaller pieces in a bowl. Dust with confectioners' sugar and cinnamon.
- Spoon the rhubarb compote into bowls, top with ice cream and sprinkle with the shredded wheat.