Rhubarb Compote

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Rhubarb Compote
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
291
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie291 cal.(14 %)
Protein3 g(3 %)
Fat11 g(9 %)
Carbohydrates43 g(29 %)
Sugar added40 g(160 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K18.1 μg(30 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate10 μg(3 %)
Pantothenic acid0.2 mg(3 %)
Biotin3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11 mg(12 %)
Potassium435 mg(11 %)
Calcium84 mg(8 %)
Magnesium32 mg(11 %)
Iron1.3 mg(9 %)
Iodine3 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids4.1 g
Uric acid14 mg
Cholesterol14 mg
Complete sugar42 g

Ingredients

for
4
Ingredients
45 grams Shelled pistachio
400 grams Rhubarb
1 pc fresh ginger (1.5 cm)
25 grams butter
160 grams sugar
How healthy are the main ingredients?
Rhubarbsugarginger

Preparation steps

1.

Roast the pistachios in a dry pan until fragrant. Cool slightly, then coarsely chop. Rinse the rhubarb, remove the strings, and cut on a bias into 2 cm (approximately 3/4 inch) pieces. Peel and finely dice the ginger. 

2.

Melt the butter in a pan  and sprinkle the sugar over it. Caramelize the sugar, then add the rhubarb and ginger. Simmer 5 minutes, stirring occasionally. Serve the compote on dessert plates, sprinkled with the roasted pistachios. Serve with vanilla ice cream, if desired.

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