33 Cals 0.6 Protein 8 Carbs Fats
YIELD:11 SERVINGS
COURSE:Breakfast, Brunch, Dessert
CUISINE:American
INGREDIENTS
1 lb strawberries, washed and dried
1 lb rhubarb, leaves removed and stalks washed
2 tbsp honey
1 tbsp water
INSTRUCTIONS
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.
NOTES
Makes about 2 3/4 cups.
Serving: 1/4 cup, Calories: 33kcal, Carbohydrates: 8g, Protein: 0.6g, Fiber: 1.7g, Sugar: 5gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1Points +:1