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    You are in: Home / Low-cholesterol / Rhubarb Cherry Compote Recipe
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    Rhubarb Cherry Compote

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 14, 2009

      Very yummy. Next time I'd probably add some cinnamon and/or chipotle powder for a little kick, but it's also great as-is.

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    • on July 21, 2008

      I made pancakes and ladled this on the pancakes and added a dollop of sour cream. It was wonderful!

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    • on July 04, 2007

      The best flavors of summer captured in an easy and flavorful dish. Since I was preparing this to meet my WW Core diet, I replaced the sugar with Splenda adding it in after the initial 7 minutes of cooking time. Another 4 minutes and the fruit was tender and just short of falling apart and swimming in a lush red syrup. Since I used fresh cherries, it involved a little more effort but it was well worth it. I had half served warm over yogurt and the other chilled and served plain. Both were superb!

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    • on April 10, 2007

      This compote is more than delicious. Far superior in my opinion to rhubarb-strawberry combos! A pie from this recipe would (will!) be outstanding. I used fresh rhubarb and canned cherries; it was super easy. I did simmer it, uncovered, quite a bit longer than the suggested 3 minutes (more like 15, watching and stirring carefully) to get the texture I prefer, but that was personal preference. I will make this again and again. Thanks so much for posting.

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    Nutritional Facts for Rhubarb Cherry Compote

    Serving Size: 1 (331 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 311.7
     
    Calories from Fat 4
    53%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4.9 mg
    0%
    Total Carbohydrate 79.1 g
    26%
    Dietary Fiber 5.2 g
    21%
    Sugars 70.0 g
    280%
    Protein 2.6 g
    5%

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