Diabetic Friendly Strawberry Rhubarb Compote

Note from Cheri: Marilyn Helton, of our Diabetic Dining on Fabulous Foods column included this terrific recipe in a column about rhubarb. The recipe for this delightful New England fresh fruit breakfast topping is from Coastal New England Summertime Cooking, by Sherri Eldridge, who gave us kind permission to run it here.

3 C strawberries 1 1/2 C finely chopped rhubarb 3/4 C honey or sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice

Makes 4 Servings Clean and cut strawberries into quarters. Place chopped rhubarb in saucepan with honey or sugar. Cook over medium heat until tender. Add strawberries; cook 7 minutes more. Remove from heat; stir in vanilla and lemon juice. Serve warm or cold, over waffles, pancakes or with yogurt. Per Serving (1/4 recipe) 192 Cal 1/2 g Fat 48 g Carbo 00 mg Cholesterol 3 mg Sodium 3 g Dietary Fiber 56 mg Calcium 1g Protein Exchanges: 2 Starch/Bread 1 Fruit