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Rhubarb-Strawberry Compote

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Ingredients
  Rhubarb 1 Pound
  Sugar 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Quick cooking tapioca 3 Tablespoon
  Water 2 Cup (32 tbs)
  Strawberries 1 Pint
  Pouring cream/Whipped cream 1 Tablespoon
Directions

Cut rhubarb into 1/4-inch pieces.
Combine sugar, salt, tapioca and water in medium saucepan.
Bring to a boil.
Add rhubarb, bring back to a boil and cook gently, stirring often, until rhubarb is tender (time depends on type and age of rhubarb, very young will only take about 1 minute).
Stir in strawberries.
Remove from heat and let stand 15 minutes.
Stir well and spoon into serving dishes.
Chill well.
Top with pouring cream or whipped cream to serve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Interest: 
Gourmet

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4.05625
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1204 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 515.4 mg21.5%

Total Carbohydrates 298 g99.3%

Dietary Fiber 18.2 g72.7%

Sugars 230.5 g

Protein 8 g15.5%

Vitamin A 10.4% Vitamin C 530.9%

Calcium 47.8% Iron 20.6%

*Based on a 2000 Calorie diet

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Rhubarb-Strawberry Compote Recipe