Rhubarb Compote With Sour Cream

Ingredients

• 2 pounds ripe red rhubarb ribs
• ½ cup apple cider or orange juice
• 1 ½ cups jam, jelly, or preserves
• 1 cup sour cream
• Poundcake or cookies (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    721 calories; 43 grams fat; 15 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 57 grams carbohydrates; 0 grams dietary fiber; 41 grams sugars; 24 grams protein; 140 milligrams cholesterol; 166 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Wash the rhubarb ribs and trim off and discard leaves or imperfections. Cut ribs into pieces 2 to 3 inches long, splitting the larger ribs in half before cutting.
2. Put in a saucepan with the cider and jam. Cover and bring to a boil over high heat. Reduce heat and continue to boil gently about 5 minutes; then remove the cover and continue boiling about 10 minutes, uncovered. The rhubarb will shred into pieces. Cool and transfer to a serving bowl. Serve with a dollop of sour cream and, if desired, poundcake or cookies.