EatSmarter exclusive recipe

Strawberry-Rhubarb Compote 

Strawberry-Rhubarb Compote - Strawberry-Rhubarb Compote - A sweet and sour combination that works in perfect harmony
Strawberry-Rhubarb Compote - A sweet and sour combination that works in perfect harmony

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Calories:183 kcal
Difficulty:easy
Preparation:45 min
Ready in:165 min
Low-fat
Vitamin-rich
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories183 kcal(9%)
Protein4 g(8%)
Fat4 g(5%)
Carbohydrates30 g(12%)
Added Sugar15 g(17%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

11 ouncesRhubarb
2 tablespoonsVanilla sugar
3 tablespoonsApple syrup
1 poundStrawberries
2 tablespoonsCornstarch
2 sprigsMint
5 ouncesYogurt (low-fat)
5 ouncesGreek yogurt (10% fat)
2 tablespoonssparkling Mineral water

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Pot, 1 Tablespoon, 1 Measuring cups, 1 deep bowl, 1 Immersion blender, 1 Fine-mesh sieve, 1 Wooden spoon, 1 Large knife, 1 Whisk, 1 Paper towel, 2 Small bowls

Directions

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1 Rinse rhubarb and trim off ends. Cut into 2-cm (approximately 3/4-inch) thick slices and transfer to a large pot.
2 Add 1 ½ tablespoons vanilla sugar, 2 tablespoons apple juice concentrate and 150 milliliters (approximately 2/3 cup) water. Bring to a boil, cover and simmer on low heat until beginning to soften, 3-4 minutes.
3 Rinse strawberries in a bowl of cool water, lift out and gently dry with paper towels. Halve or quarter, depending on size.
4 Add half the berries to a high-sided container such as measuring cup or pitcher. Puree until smooth with an immersion blender.
5 Pour puree through a fine sieve into the pot with rhubarb, using a spoon to press down on solids.
6 Stir strawberry puree and rhubarb together and return to a boil.
7 In a small bowl, whisk cornstarch with 6 tablespoons water until smooth. Add to the fruit and cook, stirring constantly, until thickened, about 1 minute.
8 Add remaining strawberries, mix gently and sweeten with remaining apple juice concentrate. Divide mixture among 4 bowls and chill in refrigrator until firm, about 2 hours.
9 Rinse mint, shake dry and remove leaves from stems. Chop finely and place in a bowl.
10 Add low-fat yogurt, 10% fat yogurt, mineral water and remaining vanilla sugar. Whisk until creamy and serve with strawberry-rhubarb compote.
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