EatSmarter exclusive recipe

Raspberry-Rhubarb Compotewith Raspberries and Mint Yogurt Sauce

Raspberry-Rhubarb Compote - Raspberry-Rhubarb Compote - Very fruity, refreshing and light—perfect for the first warm days of summer
Raspberry-Rhubarb Compote - Very fruity, refreshing and light—perfect for the first warm days of summer

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Calories:158 kcal
Difficulty:easy
Preparation:25 min
Ready in:90 min
Low-fat
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories158 kcal(8%)
Protein5 g(10%)
Fat2 g(3%)
Carbohydrates27 g(10%)
Added Sugar17 g(19%)
Roughage8 g(27%)

Recipe development: EAT SMARTER

Ingredients

For servings

1 poundRhubarb
3 tablespoonsSugar (about 60 grams)
1Cinnamon stick
1Lemon
1 ½ teaspoonsCornstarch
14 ouncesYogurt (low-fat)
1 pinchVanilla sugar
4 sprigsMint
liquid Sweetener (to taste)
9 ouncesRaspberries (fresh or frozen)
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Pot, 1 Fine grater, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Wooden spoon, 1 Bowl

Directions

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1 Rinse and rhubarb, remove strings and cut diagonally into 2 cm (approximately 3/4-inch) pieces. Add to a pot with sugar and let sit 20-30 minutes to seep juice. Add cinnamon stick and bring to a boil. Cover and cook for 10-15 minutes on low heat.
2 Meanwhile, rinse lemon in hot water, wipe dry and finely grate peel.
3 Mix cornstarch with a little cold water until smooth and mix with rhubarb.
4 Add lemon zest and cook another 3 minutes on low heat while stirring. Remove from heat and allow to cool for 20-30 minutes.
5 Mix yogurt with vanilla sugar. Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt.
6 Remove cinnamon stick and sweeten rhubarb compote to taste with sweetener. Add raspberries and fold in gently. Serve with mint yogurt sauce.
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