Rhubarb is a great low carb option at only 6g per cup. This compote recipe is great for enjoying over Greek yogurt.

Ingredients:
2 cups rhubarb
1/4 cup strawberries
2 Tbsp sugar-free maple syrup
1 Tbsp water
Dash cinnamon
Dash nutmeg

Start by trimming your rhubarb. You want to cut off the top, cut off the bottom, and then cut it into about 1-inch cubes.

Start without the strawberries. Put just the rhubarb, maple syrup, water, cinnamon, and nutmeg into a microwave-safe bowl. Cover and microwave for about 2 minutes on high.

Now it’s time to add the strawberries – they’re a bit more delicate. Cook for another 2 minutes or so.

Stir it up and put it back in for a final minute. Let it rest in there for a final 5 minutes, and enjoy!

The word compote simply means “mixture” in French and they would eat a compote as a snack in the afternoon. Think of ways to add fresh compotes into your diet!

Carb Information:
As mentioned, the rhubarb is only 6g in a cup. Strawberries will be about 3g for the quarter-cup. So it depends if you eat this whole thing or share with a friend!

An interesting note about rhubarb. It's considered a vegetable in some parts of the world and a fruit in others! It all depends on what type of dishes people tend to make with it. Some use it for a main meal, while others use it as a dessert. While the Chinese have known about rhubarb for thousands of years, in the US it was only brought in during the early 1800s. So the colonists didn't have access to any tasty rhubarb for their early Thanksgiving meals.

I'd love to hear what you think of this rhubarb strawberry compote - be sure to post your notes and ideas in our forums, on our Facebook page, or tweet about it on Twitter! I take email, too :).


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