Rhubarb Compote with Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 500 grams Rhubarb
- 250 grams Strawberries
- 250 grams Raspberries
- 80 grams sugar
- 150 milliliters filtered Apple juice
- 1 lemon (juiced)
- ½ Cinnamon stick
- ½ Vanilla bean
- 60 grams skinless Nut (such as hazelnuts, peanuts and almonds)
- 4 Tbsps Yogurt (0.1% fat)
- 1 Tbsp Whipped cream
- 1 Tbsp Orange juice
- 1 Tbsp coarsely chopped rosemary
- powdered sugar (for dusting)
Preparation steps
Rinse, trim and cut the rhubarb into pieces. Rinse the strawberries, trim and halve or quarter. Pick through the raspberries.
Caramelize 2 tablespoons sugar in a saucepan and pour in the apple and lemon juice. Add the rhubarb, cinnamon and the halved vanilla bean and simmer gently for 2-3 minutes. Mix in the strawberries and cook 1 more minute. Remove from the heat, add the raspberries and let cool. Remove the cinnamon and the vanilla.
Caramelize the remaining sugar in a hot pan until golden. Mix in the nuts and cool on a parchment paper-lined baking sheet until hard. Then coarsely chop.
Mix the yogurt with the cream and the orange juice. Spoon the compote onto serving dishes and drizzle with the yogurt. Sprinkle with the rosemary and the brittle and serve dusted with powdered sugar.
