Strawberry Rhubarb Compote - cooking recipe

Ingredients

4 c. (20 oz. pkg.) frozen rhubarb, cut into 1-inch pieces
1/4 tsp. ground cinnamon
dash of ground cloves
1/4 c. water
2 c. sliced strawberries
1/4 c. fructose
5 to 7 drops red food coloring (optional)

Preparation

Combine rhubarb, cinnamon, cloves and water in 2-quart microwave-safe casserole.
Cover and microwave at High (100%) for 10 to 14 minutes or until rhubarb is tender, stirring 2 or 3 times.
Mash rhubarb slightly; stir in strawberries, fructose and food coloring.
Reduce power to Medium (50%).
Microwave 1 minute or until strawberries are heated.
Makes 6 servings.
Calories 65 per serving, cholesterol 0 and sodium 18.