Good Mood Recipe

Rhubarb Compote

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Average: 4.4 (9 votes)
(9 votes)
Rhubarb Compote

Rhubarb Compote - Delicious spring dream that melts in the mouth

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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
180
calories
Calories

Healthy, because

Even smarter

Nutritional values

The spring vegetable rhubarb contains a lot of potassium. This mineral is necessary for the functioning of nerves, all muscle movements, the maintenance of tissue tension and the function of various enzymes. 

Good to know: red rhubarb varieties, i.e. with red skin and red pulp, have a sweeter taste. In contrast to their green counterparts, they contain less fruit and oxalic acid and do not need to be peeled before cooking. Outside the rhubarb season, peaches, mirabelle plums or plums also taste great with the vanilla cream.

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:
EAT-SMARTER

Ingredients

for
4
Ingredients
12 ounces Rhubarb
2 tablespoons sugar
1 Cinnamon stick
2 sheets gelatin
1 ¼ cups Buttermilk
1 pinch vanilla Instant pudding (no-cook; for 8.5 ounces of milk)
1 tablespoon powdered sugar
1 tablespoon Apple juice
½ cup Whipped cream
How healthy are the main ingredients?
RhubarbWhipped creamsugarApple juice
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 approximately 3/4 to 1 inch. Mix rhubarb with the brown sugar in a pot, add the 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.