Berry and Rhubarb Compote with Elderflower
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
242
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 51 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 milliliters Apple juice
- 200 grams Raspberries
- 250 grams Strawberries
- 150 grams Rhubarb
- 2 Tbsps lemon juice
- 2 Tbsps Vanilla sugar
- 150 milliliters elderflower syrup
- 1 Tbsp cornstarch
- Elderflower (for garnish)
Preparation steps
1.
Set aside 3-4 tablespoons of the apple juice. Place the remaining apple juice in a saucepan. Rinse the berries. Hull the strawberries and cut into pieces. Rinse and remove the strings from the rhubarb and cut into small pieces.
2.
Add the lemon juice, vanilla sugar and elderflower syrup to the saucepan with the apple juice and bring to a boil. Add the rhubarb, raspberries and strawberries, reduce to a simmer and cook until the fruit begins to fall apart, 5-10 minutes, gently stirring occasionally. Stir the cornstarch together with the reserved apple juice until smooth and stir into the saucepan and simmer, stirring until lightly thickened. Let cool slightly, then spoon into jars and let cool.
3.
Serve garnished with elderflowers.
