Guest guest Posted May 4, 2001 Report Share Posted May 4, 2001 * Exported from MasterCook * Hawaiian Rhubarb Pineapple Compote Recipe By :A Potful of Recipes, Joanna Lund Serving Size : 6 Preparation Time :0:00 Categories : A Potful of Recipes Condiments Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 8 oz cans pineapple tidbits packed in fruit juice -- drained & 1/2 cup liquid reserved 6 drops red food coloring -- (to 8 drops) 1/4 cup Splenda or Sugar Twin 1/2 teaspoon coconut extract 2 cups chopped fresh or frozen rhubarb -- thawed 2 tablespoons flaked coconut Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine pineapple, reserved liquid, red food coloring, Splenda, and coconut extract. Stir in rhubarb. Cover and cook on low for 6 to 8 hours. When serving, top each with 1 teaspoon of coconut. Good warm or cold. S(ISBN): " 0-399-52650-1 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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