3

Spiced Summer Compote

Total Time
25 min
Prep
10 min
Cook
15 min
Serves
8
Difficulty
Easy
This delightfully tart mixture of summer fruits is lovely spooned over low-fat yogurt or a bowl of hot cereal.
Ingredients

uncooked rhubarb

1½ pound(s), sliced into 3⁄4-inch lengths

sugar

½ cup(s)

ground cinnamon

½ tsp

ground cloves

tsp

ground allspice

tsp

peach(es)

4 medium, ripe, cut into 1⁄2-inch chunks

Instructions

  1. Toss together the rhubarb and sugar in a large, nonreactive bowl; let stand 20 minutes to allow the rhubarb to release its juices.
  2. Transfer the rhubarb and juices to a medium nonreactive saucepan; add the cinnamon, cloves, and allspice. Bring to a boil; reduce the heat and simmer 5 minutes. Remove the pan from the heat; stir in the peaches, cover, and let steep until the rhubarb is tender but not falling apart, about 20 minutes.
  3. Uncover and cool to room temperature (the juices will thicken). If the compote juices are still thin at this point, strain the liquid into a small saucepan and boil, stirring constantly, until it is syrupy, and add it back to the compote. Serve at room temperature or chilled. Yields about 1⁄3 cup per serving.
Notes
Beyond breakfast, try it as the base for Rhubarb-Peach Fool — which, despite its name, is an elegant dessert: Puree the finished compote in a food processor, then fold it into 3 cups of light whipped topping, folding just until you have swirled layers. Spoon it into individual glass dishes. It will serve 8, and it will increase the SmartPoints value.

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