Rhubarb Compote Recipe

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Rhubarb Compote
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Ingredients
3
Count
Nutrition
236
Calories
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Ingredients:

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

Directions:

  1. Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  2. Market tip: Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 235.64 Kcal (987 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.3mg 0%
Potassium 11.67mg 0%
Total Carbs 60.71g 20%
Sugars 59.11g 236%
Vitamin C 4mg 7%
Calcium 1.2mg 0%
Amount Per 100 g
Calories 335.82 Kcal (1406 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.86mg 0%
Potassium 16.63mg 0%
Total Carbs 86.52g 20%
Sugars 84.24g 236%
Vitamin C 5.7mg 7%
Calcium 1.7mg 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

  • 4.7
    Points
  • 7
    PointsPlus

Good Points

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

Bad Points

  • High in Sugar

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