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Strawberry Rhubarb Compote Recipe

Strawberry Rhubarb Compote Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 cup sugar
2 tbsp cornstarch
6 cup chopped fresh or frozen rhubarb (if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. drain in a colander, but do not press liquid out.)
2 cup fresh or frozen unsweetened sliced strawberries
2 medium navel oranges, peeled and sectioned
1 tsp grated lemon peel
3 cup water
1 cinnamon stick (3 inches long)
vanilla ice cream

Directions:

In a large saucepan, combine the sugar, cornstarch, rhubarb, strawberries, oranges and lemon peel until blended.
Stir in the water and cinnamon stick.
Bring to a boil.
Cook and stir for 2 minutes.
Reduce heat and simmer uncovered for 50-60 minutes or until thickened.
Discard cinnamon stick.
Cool.
Refrigerate until chilled.
Serve over the ice cream.
Yields 7 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	94.49 Kcal (396 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.28mg	0%
Potassium	110.74mg	2%
Total Carbs	23.98g	8%
Sugars	18.97g	76%
Dietary Fiber	1.83g	7%
Protein	0.59g	1%
Vitamin C	16.1mg	27%
Iron	0.3mg	2%
Calcium	124.4mg	12%

Amount Per 100 g
Calories	59.24 Kcal (248 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.05mg	0%
Potassium	69.43mg	2%
Total Carbs	15.04g	8%
Sugars	11.89g	76%
Dietary Fiber	1.15g	7%
Protein	0.37g	1%
Vitamin C	10.1mg	27%
Iron	0.2mg	2%
Calcium	78mg	12%

* 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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