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Rhubarb-Strawberry Compote Recipe
|Sugar||1 Cup (16 tbs)|
|Quick cooking tapioca||3 Tablespoon|
|Water||2 Cup (32 tbs)|
|Pouring cream/Whipped cream||1 Tablespoon|
Serving size: Complete recipe
Calories 1204 Calories from Fat 35
% Daily Value*
Total Fat 4 g6.3%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 515.4 mg21.5%
Total Carbohydrates 298 g99.3%
Dietary Fiber 18.2 g72.7%
Sugars 230.5 g
Protein 8 g15.5%
Vitamin A 10.4% Vitamin C 530.9%
Calcium 47.8% Iron 20.6%
*Based on a 2000 Calorie diet
Combine sugar, salt, tapioca and water in medium saucepan.
Bring to a boil.
Add rhubarb, bring back to a boil and cook gently, stirring often, until rhubarb is tender (time depends on type and age of rhubarb, very young will only take about 1 minute).
Stir in strawberries.
Remove from heat and let stand 15 minutes.
Stir well and spoon into serving dishes.
Top with pouring cream or whipped cream to serve.