Strawberry-rhubarb Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 44 g | (176 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 52 g |
Ingredients
- For the compote
- 500 grams Rhubarb
- 8 Tbsps sugar
- 500 grams Strawberries
- 1 lemon (juiced)
- 1 Vanilla bean
- 50 grams cornstarch
- To garnish
- mint
- powdered sugar
Preparation steps
For the compote, rinse rhubarb, peel and cut into 3 cm (approximately 1-inch) long pieces. Place in a saucepan, mix with 4 tablespoons sugar and marinate about 30 minutes.
Rinse strawberries, hull, cut into quarters or eighths, mix with remaining sugar and the lemon juice and also marinate 30 minutes, stirring occasionally so that the sugar dissolves.
Slit vanilla pod lengthwise, scrape out the seeds and add to rhubarb. Pour in 700 ml (approximately 3 cups) of water, bring to a boil, then reduce heat to low and simmer until the rhubarb is soft but not falling apart, about 5 minutes.
Mix 3-4 tablespoons cold water with the cornstarch and add to rhubarb. Bring to a boil while stirring. Then pull the pan from the heat, mix in strawberries and allow to cool. To serve, pour into bowls, garnish with mint leaves and dust with powdered sugar.
If desired, shave additional rhubarb stalks into thin slices, blanch the slices briefly and arrange in a ring on a dessert plate. Fill ring with the compote.
