• 1/3 cup water
• 2/3 cup sugar
• 1-1/4 lbs. rhubarb, thawed if frozen
• 2 tsp. orange zest
• 1/8 tsp. nutmeg
• 1/4 tsp. ground ginger
• 8 ginger cookies, or other cookie

Combine water and sugar in a heavy saucepan over medium low heat. Stir until sugar dissolves. Increase heat to high. When syrup begins to boil, stir in remaining ingredients, except cookies. Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender. Transfer rhubarb to a bowl with a slotted spoon. Increase heat to high and boil syrup 10 minutes or until syrup is reduced by 1/3. Pour syrup over rhubarb. Serve with cookies.

Per serving: calories 219, fat 1.7g, 7% calories from fat, cholesterol 0mg, protein 2.1g, carbohydrates 50.9g, fiber 3.0g, sugar 42.1g, sodium 98mg, diet points 4.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 0.1, Sugar: 2.7, Very lean meat protein: 0.0

  view detailed nutritional information