Rhubarb Compote

2 Reviews
100% 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.

This recipe is incompatible with your food profile

Curing : 12 h Preparation : 10 min Cooking : 20 min

Ingredients

3 stalks rhubarb, cut into 1.5 cm pieces 300 g
3 1/2 tsp sugar 16 g
4 tsp water 20 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 (70 g)

Amount

% Daily Value

Calories

30

Fat

0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

7 g

2 %

Fibre

1 g

4 %

Sugars

4 g

Net Carbs

6 g

Protein

1 g

Vitamin A

2 %

Vitamin C

8 %

Calcium

5 %

Iron

1 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Excellent source of  :
Vitamin K
Source of  :
Manganese
Low  :
Sodium
Free  :
Cholesterol, Fat, Saturated Fat, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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 website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.