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Rhubarb Compote

Canadian.Recipes's picture
Ingredients
  Rhubarb 6 Cup (96 tbs), cut into 1 inch pieces
  White sugar 1 Cup (16 tbs) (1 1/3 Cups If Sweeter Fruit Is Desired)
  Water 1 Cup (16 tbs)
  Cinnamon stick 1⁄2 Inch
Directions

Combine the sugar, water, and cinnamon stick in the top of a double boiler over direct heat.
Bring to the boil.
Place over boiling water and add the rhubarb.
Spoon some of the syrup over the fruit, cover, and cook over moderately boiling water 15 minutes.
Turn the heat off and let the rhubarb cool in the top of the double boiler over the hot water.
Do not stir at all.
If the rhubarb is cooked this way, the fruit holds its shape and none of the delicate pink colour is lost.
Remove the cinnamon stick and chill.
Serve in a clear glass bowl.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
American
Course: 
Dessert
Interest: 
Holiday, Gourmet
Restriction: 
Vegan, Vegetarian
Ingredient: 
Rhubarb
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 931 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.3%

Saturated Fat 0.39 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 29.4 mg1.2%

Total Carbohydrates 234 g78.1%

Dietary Fiber 14 g55.9%

Sugars 207.9 g

Protein 7 g13.3%

Vitamin A 15% Vitamin C 97.7%

Calcium 64.6% Iron 9.7%

*Based on a 2000 Calorie diet

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Rhubarb Compote Recipe