Rhubarb Compote Recipe

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Rhubarb Compote
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Ingredients
3
Count
Nutrition
195
Calories
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Ingredients:

  • 6 cups 1-inch pieces fresh rhubarb (from about 2 lb)
  • 1 1/4 cups sugar
  • 1/3 cup water

Directions:

  1. Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 194.5 Kcal (814 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.52mg 0%
Potassium 1mg 0%
Total Carbs 50g 17%
Sugars 49g 196%
Calcium 3.1mg 0%
Amount Per 100 g
Calories 255.69 Kcal (1071 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2mg 0%
Potassium 1.31mg 0%
Total Carbs 65.73g 17%
Sugars 64.41g 196%
Calcium 4.1mg 0%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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