Tasty Tuesdays

Tasty Tuesday-Strawberry Rhubarb Compote



Here’s a recipe I found on SkinnyTaste.com and prepared this week. I have a giant rhubarb plant in my yard, and was looking for something to cook with it that didn’t require the usual cup or more of sugar. This cooked up quickly and was wonderful on top of plain nonfat Fage Greek yogurt in the morning. I’m sure it would be great on top of frozen yogurt as well.

The recipe says it is 1pp per quarter-cup serving but, honestly, I don’t even think it’s that much if you divide the 2 T honey by eleven servings, it’s less than a quarter teaspoon of honey which comes in at zero points on the WW mobile site calculator.

Hope you enjoyed the holiday weekend!

Marsha Pedersen


Thanks for sharing this recipe, Marsha! It sounds delish! Fage fat free Greek yogurt is still my fav out of all the brands out there.

Let’s all give a big BRAVO to Marsha for achieving her weight loss goal this summer and recently becoming a Lifetime Weight Watchers Member! Yay, Marsha! She had a weightloss somewhere in the neighborhood of 50 pounds!!!! Woooohoooo!

See you all later today at Weight Watchers!



Pasted from SkinnyTaste.com….

Strawberries, rhubarb and honey are simmered over gentle heat to create this simple compote.

I love the combination of strawberry and rhubarb, it’s one of my favorite pie fillings but it’s also wonderful as a compote to eat for breakfast over Greek yogurt or crepes, or for dessert I love it warm with a little frozen yogurt. What do you like to do with fruit compote?

I had the hardest time finding rhubarb, if you can’t find any in your area you can use just the strawberries instead. You can use agave, sugar, stevia or Splenda in place of honey, this would be 0 points plus with stevia or Splenda.

Strawberry Rhubarb Compote
Gina’s Weight Watcher Recipes
Servings: 11 • Serving Size: 1/4 cup • Old Points: 0 pt • Points+: 1 pt
Calories: 32.7 • Fat: 0.2 g • Protein: 0.6 g • Carb: 7.9 g • Fiber: 1.7 g • Sugar: 5.3

1 lb strawberries, washed and dried
1 lb rhubarb, leaves removed and stalks washed
2 tbsp honey
1 tbsp water

Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices.

Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.

Makes about 2 3/4 cups.

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