A healthy recipe for spiced rhubarb and blueberry compote

Don't let a rich dessert blow your diet. Check out this recipe for a scrumptious spiced rhubarb and blueberry compote and satisfy your sweet tooth the healthy way.

• Preparation: 5 minutes.
• Cooking: 10 minutes.
• Chilling: 30 minutes (optional).
• Serves 4.

Ingredients:

• 680 g (1 1/4 lb rhubarb)
• 45 g (3 tbsp) sugar
• 45 g (3 tbsp) crystallized ginger
• 115 g (1/2 c) blueberries

Instructions:

1. Cut rhubarb into two to three centimetre (3/4 to 1 1/4 inch) lengths and place in a large pot. Sprinkle sugar over the fruit and add 15 millilitres (one tablespoon) water. Cook over high heat for 30 seconds, or until sugar begins to dissolve.
2. Reduce heat to medium or medium-low, so the fruit simmers. Cover and simmer for five to eight minutes, stirring once, until the rhubarb is tender but still firm.
3. Cut the crystallized ginger into three millimetre (1/8 inch) slices. Remove pan from the heat and add the ginger and blueberries.
4. Stir gently and divide among four bowls. Serve immediately or chill for 30 minutes.

Rhubarb provides a mouth-watering cocktail of vitamins.

• A low sugar content, and therefore alow glycemic index (GI), means that rhubarb can help steady blood glucose levels, which is great for weight control and keeping hunger at bay.
• With fibre and potassium as extra nutritional benefits, rhubarb helps to maintain a healthy digestive system.

Nutritional information: 83 calories, 0 gram fat, 0 grams saturated fat, 20 grams carbohydrates, 1 gram protein, 3 grams fibre.

• Frozen blueberries can be used in place of fresh ones, but the rhubarb must be fresh, not canned.
• Strawberries are a traditional partner with rhubarb.
• Serve the rhubarb and blueberry compote with muesli and yogurt for a nutritious breakfast.
• Pit 225 to 340 grams (1/2 to 3/4 pounds) of cherries and add them to the rhubarb, omitting the blueberries and ginger and adding an extra 15 millilitres (one tablespoon) of sugar.
• Serve as a healthy topping for pancakes or waffles.

• Make the stewed rhubarb and keep it in a covered container in the fridge for up to three days. Add the blueberries and ginger just before serving.

This versatile compote can be served warm or chilled, perfect with a scoop of ice cream or yogurt. Try it today with some ginger for a flavourful treat that's sure to please.