EatSmarter exclusive recipe

Rhubarb Compote

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Rhubarb Compote

Rhubarb Compote - Delicious spring dream that melts in the mouth

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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
180
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie180 kcal(9 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates19 g(13 %)
Sugar added14 g(56 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate7.8 μg(3 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C5.9 mg(6 %)
Potassium335 mg(8 %)
Calcium160 mg(16 %)
Magnesium23 mg(8 %)
Iron0.5 mg(3 %)
Iodine9 μg(5 %)
Zinc0.5 mg(6 %)
Saturated fatty acids5.3 g
Uric acid5 mg
Cholesterol27 mg
Development of this recipe:

Ingredients

for
4
Ingredients
12 ounces
2 tablespoons
1
2 sheets
1 ¼ cups
1 pinch
vanilla Instant pudding powder (no-cook; for 250 ml of milk)
1 tablespoon
1 tablespoon
½ cup
Preparation

Kitchen utensils

1 Measuring cups, 1 Pot, 1 Mixing bowl, 2 Bowls, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Small knife, 1 Hand mixer, 1 deep bowl, 1 Wooden spoon, 1 Whisk, 1 Small pot

Preparation steps

1.
Rhubarb Compote preparation step 1

Rinse rhubarb, remove any strings with a sharp knife and cut into pieces (about 2-3 cm)(approximately 3/4 to 1 inch). Mix rhubarb with the brown sugar in a pot, add cinnamon stick and let stand 5 minutes.

2.
Rhubarb Compote preparation step 2

Bring rhubarb mixture to a boil and cook over medium heat, stirring occasionally, until rhubarb is softened, about 5 minutes. Place in a bowl and let cool completely. Remove cinnamon stick.

3.
Rhubarb Compote preparation step 3

Soak gelatin in a bowl of cold water until softened, about 5 minutes. In a mixing bowl, beat together the buttermilk, instant pudding powder, powdered sugar and apple juice with a hand mixer.

4.
Rhubarb Compote preparation step 4

Transfer the softened gelatin to another pot and heat, stirring to dissolve. Quickly stir gelatin into the buttermilk mixture. 

5.
Rhubarb Compote preparation step 5

Refrigerate the buttermilk mixture until it starts to set, 10-15 minutes. Beat whipping cream until stiff peaks form and fold into the buttermilk mixture.

6.
Rhubarb Compote preparation step 6

Layer the buttermilk cream and rhubarb in dessert bowls or glasses and refrigerate for at least 2 hours before serving.