Rhubarb Compote with Strawberries
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(0 votes)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
338
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Rhubarb
- 250 grams Strawberries
- 500 milliliters Apple juice
- 30 grams cornstarch
- 3 Tbsps sugar
- 200 grams Whipped cream
- 1 packet Vanilla sugar
Preparation steps
1.
Rinse and peel he rhubarb and cut into bite-size pieces. Rinse and hull the strawberries and cut in half or quarters depending on size.
2.
In a bowl, mix together the cornstarch and enough of the apple juice to dissolve the cornstarch.
3.
In a saucepan, bring the rhubarb, sugar and remaining juice to a boil. Reduce to a simmer and cook until the rhubarb is very soft. Stir, in the cornstarch mixture, and boil until thickened, about 1 minute; transfer to a bowl. Fold the strawberries into the rhubarb mixture and refrigerate until chilled.
4.
In a bowl, whip the cream and vanilla sugar to soft peaks and serve with the compote..
