- 2 mins
Terra:
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.
Hope you enjoyed the holiday weekend!
Marsha Pedersen
http://www.skinnytaste.com/2011/04/strawberry-rhubarb-compote.html
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 weight loss somewhere in the neighborhood of 50 pounds!!!! Woooohoooo!
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.
Strawberry Rhubarb Compote
Gina’s Weight Watcher Recipes
Servings: 11 • Serving Size: 1/4 cup
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.
