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Strawberry-Rhubarb Compote

Strawberry-Rhubarb Compote

45 min., ready in 2 h. 45 min.
Time:
183
calories
Calories:
Health Score:
72 / 100
Ingredientsfor  
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
How healthy are the main ingredients?
RhubarbmintStrawberry
Preparation
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 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.

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, Greek fat yogurt, mineral water and remaining vanilla. Whisk until creamy and serve with strawberry-rhubarb compote.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie183 cal.(9 %)
Protein4 g(4 %)
Fat4 g(3 %)
Carbohydrates30 g(20 %)
Sugar added15 g(60 %)
Roughage4 g(13 %)
Healthy, because

Healthy, because

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.

Even smarter

Even smarter

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. 

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