Rhubarb and Rose Compote
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Rhubarb (such as Strawberry Rhubarb)
- 100 grams sugar
- 1 tsp lemon juice
- 1 Tbsp Rose water
- 1 Grapefruit
- grated Lemon peel
- whipped Whipped cream
Preparation steps
1.
Rinse and peel the rhubarb, then cut into 3-4 cm (approximately 1- 1 1/4 inch) long pieces. Bring the sugar, lemon juice, and 150 ml (approximately 5 ounces) of water to a boil. Stir the mixture until the sugar has dissolved. Add the rhubarb and simmer for 3 minutes. Mix in the rose water and stir until combined. Remove from the heat, cover, and cool completely.
2.
Peel the grapefruit carefull with a sharp knife, making sure to remove all of the bitter white pith. Separate the whole fruit segments. Coarsely chop the grapefruit segments, then stir into the cooled rhubarb mixture. Transfer the compote to bowl or glasses and top with a dollop of the whipped cream. Garnish with grated lemon zest and serve.
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