Strawberry-Rhubarb Compote
Strawberry-Rhubarb Compote - A sweet and sour combination that works in perfect harmony
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.
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 454 mg | (11 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 14 mg |
Ingredients
- Ingredients
- 12 ozs Rhubarb
- 1 Tbsp Vanilla
- 3 Tbsps Apple syrup (from frozen apple juice concentrate)
- 1 lb Strawberries
- 2 Tbsps cornstarch
- 2 sprigs mint
- 5 ozs Yogurt (low-fat)
- 5 ozs Greek yogurt
- 2 Tbsps sparkling mineral water
Kitchen utensils
Preparation steps
Rinse rhubarb and trim off ends. Cut into approximately 3/4-inch thick slices and transfer to a large pot.
Add ½ tablespoon vanilla, 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.
Rinse strawberries in a bowl of cool water, lift out and gently dry with paper towels. Halve or quarter, depending on size.
Add half the berries to a high-sided container such as measuring cup or pitcher. Puree until smooth with an immersion blender.
Pour puree through a fine sieve into the pot with rhubarb, using a spoon to press down on solids.
Stir strawberry puree and rhubarb together and return to a boil.
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.
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.
Rinse mint, shake dry and remove leaves from stems. Chop finely and place in a bowl.
Add low-fat yogurt, Greek fat yogurt, mineral water and remaining vanilla. Whisk until creamy and serve with strawberry-rhubarb compote.
