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Rhubarb And Strawberry Compote Recipe
|Rhubarb||4 Cup (64 tbs)|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Fresh strawberries||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1053 Calories from Fat 17
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 25.4 mg1.1%
Total Carbohydrates 265 g88.4%
Dietary Fiber 16 g64.2%
Sugars 233.6 g
Protein 7 g14%
Vitamin A 11.9% Vitamin C 438.9%
Calcium 48% Iron 14.8%
*Based on a 2000 Calorie diet
Place in an 8-cup (2 L) microwave-safe dish.
Add the orange juice and the sugar, stir.
Microwave at HIGH 4 to 5 minutes, stirring twice.
Clean the strawberries and cut each in half.
When the rhubarb is cooked and hot, add the strawberries.
Cover with a plate or a paper.
Let stand 2 to 3 hours at room temperature.
Serve as is or with cream or over ice cream.