Rhubarb Compote

10 Reviews
89% would make this recipe again

Even though rhubarb is generally considered a fruit, it is actually a vegetable. Only its thick, celery-like stalks are edible. Rhubarb is a good source of potassium, and supplies vitamins A, C, and calcium.

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Curing : 12 h Preparation : 10 min Cooking : 20 min
50 calories/serving

Ingredients

5 stalks rhubarb, cut into 1.5 cm pieces 500 g
2 tbsp sugar 26 g
2 tbsp water 30 mL

Before you start

This recipe calls for a minimum amount of sugar. Add more if you wish to compensate for rhubarb's intense tartness.

Method

  1. Wash the stalks briefly. If necessary, the fibrous strings can be removed by pulling them as with celery. Cut them crosswise into approximately 1,5 cm pieces and place them in a bowl with the sugar. Chill for about 12 hours in the refrigerator.
  2. Transfer the rhubarb with all the juice into a saucepan. Pour in the water, cover, and cook over medium-low heat for about 20 min, with occasional stirring, until the rhubarb has softened completely.
  3. Let it cool down and serve it cold or at room temperature.

Observations

The compote can be kept up to 7 days in the refrigerator, or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

50

Fat

0 g

0 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

11 g

4 %

Fibre

2 g

7 %

Sugars

7 g

Net Carbs

9 g

Protein

1 g

Vitamin A

2 %

Vitamin C

14 %

Calcium

8 %

Iron

2 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Other Foods ½
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Reviews

10 Reviews (9 with rating only) 89% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts

Top Reviews

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may 22, 2009 | I would make this recipe again

Love it!

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