Rhubarb and Raspberries Compote
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
158
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Rhubarb
- 250 Raspberries
- 100 grams honey
- ⅛ l white wine (dry)
- 1 Cinnamon stick
- 1 cloves
- 3 Star anise
- 1 Vanilla bean
- Lemon peel
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.
