Rhubarb and Blueberry Compote

Rhubarb and blueberries are cooked into this tart compote you can serve over ice cream for dessert or with yogurt and muesli for breakfast.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 112 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• water to cover
• 1 cinnamon stick
• 1 cup frozen blueberries
• 10 stalks rhubarb, peeled and chopped

Recipe Instructions

Step 1

Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.

Step 2

Cool compote in the refrigerator until thickened, about 30 minutes.