Strawberry Rhubarb Pineapple Compote
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Rhubarb - 2 large stalks, leaves removed, washedStrawberries - 1 pint, washed, tops removed, quarteredPineapple Chunks - one 20 oz can with 100% pineapple juiceTruvia - 12 packetsVanilla - one tsp
Cut ends off of the rhubarb then slice into one inch pieces and put in a heavy bottom pot with a lid. Pour entire can of pineapple, with juice, into pot over the rhubarb. Heat over medium heat until juice starts to bubble. Add strawberries, cover and reduce heat to medium low for 10 minutes, or until rhubarb starts to turn to an applesauce consistency. Stir to combine. Remove from heat and add vanilla. Allow to cool for half an hour before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user COCONUTKATY.
Number of Servings: 4
Recipe submitted by SparkPeople user COCONUTKATY.
Nutritional Info Amount Per Serving
- Calories: 87.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.1 g
- Protein: 1.3 g
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