Directions:
- Trim the rhubarb of it's ends and split each stalk down the middle. Chop the rhubarb into 1 centimeter chunks.
- In a large bowl, toss the rhubarb with the sugar, orange liquor, and orange zest.
- In a medium-heavy bottomed pan over medium heat, melt your butter. when the butter melts, add the sugar coated rhubarb. cook over medium heat, undisturbed, for 2 minutes. when rhubarb has started to release juices, gently stir.
- Continue cooking over medium heat until all the juices release from the rhubarb, and it begins to slightly thicken, or about 15 minutes. The compote will be thick, and the rhubarb slightly tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.63 Kcal (744 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 5.77mg | 0% | |
| Potassium | 387.95mg | 8% | |
| Total Carbs | 32.1g | 11% | |
| Sugars | 26.13g | 105% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 26.4mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 101.09 Kcal (423 kJ) | ||
| Calories from fat | 29.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 9% | |
|---|---|---|---|
| Cholesterol | 8.69mg | 5% | |
| Sodium | 3.28mg | 0% | |
| Potassium | 220.77mg | 8% | |
| Total Carbs | 18.27g | 11% | |
| Sugars | 14.87g | 105% | |
| Dietary Fiber | 1.66g | 12% | |
| Protein | 0.87g | 3% | |
| Vitamin C | 15mg | 44% | |
| Calcium | 64mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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