Raspberry-Rhubarb Compote
Rhubarb contains a lot of vitamin C, potassium, calcium and vitamin B2, but few calories. The yoghurt sauce to go with it is not only delicious, but also extremely useful: the milk product balances the increased calcium requirement due to the "calcium robber" oxalic acid in the red stem vegetables. The mineral is important for bones, blood clotting and the activation of some enzymes and hormones.
If you use frozen raspberries, e.g. because fresh rhubarb is not yet available at the beginning of the rhubarb season, let them defrost in time before serving the dessert or fold them into the still hot rhubarb compote.
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 5 mg |
Ingredients
- Ingredients
- 1 lb Rhubarb
- 3 Tbsps sugar (about 60 grams)
- 1 Cinnamon stick
- 1 lemon
- 1 ½ tsps cornstarch
- 14 ozs Yogurt (low-fat)
- 1 pinch Vanilla sugar
- 4 sprigs mint
- liquid Sweetener (to taste)
- 9 ozs Raspberries (fresh or frozen)
Preparation steps
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.
Meanwhile, rinse lemon in hot water, wipe dry and finely grate peel.
Mix cornstarch with a little cold water until smooth and mix with rhubarb.
Add lemon zest and cook another 3 minutes on low heat while stirring. Remove from heat and allow to cool for 20-30 minutes.
Mix yogurt with vanilla sugar. Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt.
Remove cinnamon stick and sweeten rhubarb compote to taste with sweetener. Add raspberries and fold in gently. Serve with mint yogurt sauce.