Rhubarb Compote with Meringue Topping
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
124
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 191 mg | (5 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the cream
- 400 grams Rhubarb
- 200 grams Strawberries
- 150 grams sugar
- 2 tsps grated Lemon peel
- 1 small Cinnamon stick
- 1 Tbsp cornstarch
- For the meringue
- 1 egg white
- 50 grams powdered sugar
- ½ tsp grated Lemon peel
Preparation steps
1.
Rinse the rhubarb, peel and cut into 2 cm (approximately 3/4 inch) long pieces. Rinse and chop the strawberries. Boil 1/2 cup of water with sugar, lemon peel and cinnamon stick in a saucepan, add the rhubarb and strawberries, and cook about 2 - 3 minutes then remove cinnamon stick. Mix the cornstarch with a little water until smooth, add to the boiling mixture, boil, season again and pour into ovenproof glasses.
2.
Beat the egg whites until very stiff with the powdered sugar and stir in the lemon zest.
3.
Spoon the meringue into a pastry bag and pipe connecting dots onto the rhubarb mixture. Bake in an oven preheated to 250°C (approximately 475°F) briefly until the tips are light brown. Remove from the oven and serve.
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