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EatSmarter exclusive recipe

Strawberry-Rhubarb Compote

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Strawberry-Rhubarb Compote

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

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
183
calories
Calories
0
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Nutritional values

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
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 2-cm (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 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.
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.