Rhubarb and Raspberries Compote

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Rhubarb and Raspberries Compote
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
158
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie158 cal.(8 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates27 g(18 %)
Sugar added18 g(72 %)
Roughage9.9 g(33 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K32.5 μg(54 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.2 mg(14 %)
Folate41 μg(14 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C44 mg(46 %)
Potassium650 mg(16 %)
Calcium137 mg(14 %)
Magnesium55 mg(18 %)
Iron2.2 mg(15 %)
Iodine10 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids0.1 g
Uric acid39 mg
Cholesterol0 mg
Complete sugar26 g

Ingredients

for
4
Ingredients
500 grams Rhubarb
250 Raspberries
100 grams honey
l white wine (dry)
1 Cinnamon stick
1 cloves
3 Star anise
1 Vanilla bean
Lemon peel
How healthy are the main ingredients?
RhubarbhoneyRaspberrycloves

Preparation steps

1.

Rinse raspberries and gently pat dry.

2.

Rinse rhubarb, remove skin and cut into pieces. Add white wine, honey and spices to a pot. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add vanilla seeds and lemon peel to the pot and bring to a boil. Add rhubarb to the pot and boil again, then remove from heat, add raspberries, mix in gently and cool slightly.

3.

Serve rhubarb and raspberry compote in a small bowl while still warm.

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