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Strawberry-Rhubarb Compote

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Strawberry-Rhubarb Compote

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

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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
183
calories
Calories

Healthy, because

Even smarter

Nutritional values

This low-calorie dessert is just the thing to get a sluggish digestion going, with fiber from fruit, bifidus bacteria from yogurt and the slightly laxative anthranoids from rhubarb.

Raspberry rhubarb, which gets its name from its red skin and red pulp, tastes particularly mild. The more widespread varieties with green flesh and green or red skin are considerably tarter. 

1 serving contains
(Percentage of daily recommendation)
Calorie183 kcal(9 %)
Protein4 g(4 %)
Fat4 g(3 %)
Carbohydrates30 g(20 %)
Sugar added15 g(60 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate29 μg(10 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C86 mg(91 %)
Potassium454 mg(11 %)
Calcium161 mg(16 %)
Magnesium36 mg(12 %)
Iron1.5 mg(10 %)
Iodine7 μg(4 %)
Zinc0.5 mg(6 %)
Saturated fatty acids2.3 g
Uric acid33 mg
Cholesterol14 mg
Development of this recipe:

Ingredients

for
4
Ingredients
11 ounces
2 tablespoons
3 tablespoons
Apple syrup (from frozen apple juice concentrate)
1 pound
2 tablespoons
2 sprigs
5 ounces
5 ounces
Greek yogurt (10% fat)
2 tablespoons
sparkling Mineral water
Preparation

Kitchen utensils

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

Preparation steps

1.
Strawberry-Rhubarb Compote preparation step 1

Rinse rhubarb and trim off ends. Cut into approximately 3/4-inch thick slices and transfer to a large pot.

2.
Strawberry-Rhubarb Compote preparation step 2

Add 1 ½ tablespoons vanilla sugar, 2 tablespoons apple juice concentrate, and 2/3 cup water. Bring to a boil, cover and simmer on low heat until beginning to soften, about 3-4 minutes.

3.
Strawberry-Rhubarb Compote preparation step 3

Rinse strawberries in a bowl of cool water, lift out and gently dry with paper towels. Halve or quarter, depending on size.

4.
Strawberry-Rhubarb Compote preparation step 4

Add half the berries to a high-sided container such as measuring cup or pitcher. Puree until smooth with an immersion blender.

5.
Strawberry-Rhubarb Compote preparation step 5

Pour puree through a fine sieve into the pot with rhubarb, using a spoon to press down on solids.

6.
Strawberry-Rhubarb Compote preparation step 6

Stir strawberry puree and rhubarb together and return to a boil.

7.
Strawberry-Rhubarb Compote preparation step 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.
Strawberry-Rhubarb Compote preparation step 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.
Strawberry-Rhubarb Compote preparation step 9

Rinse mint, shake dry and remove leaves from stems. Chop finely and place in a bowl.

10.
Strawberry-Rhubarb Compote preparation step 10

Add low-fat yogurt, 10% fat yogurt, mineral water and remaining vanilla sugar. Whisk until creamy and serve with strawberry-rhubarb compote.