Rhubarb-Strawberry Compote Recipe
Ingredients
| Rhubarb | 1 Pound | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Quick cooking tapioca | 3 Tablespoon | |
| Water | 2 Cup (32 tbs) | |
| Strawberries | 1 Pint | |
| Pouring cream/Whipped cream | 1 Tablespoon |
Nutrition Facts
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
Directions
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.
Chill well.
Top with pouring cream or whipped cream to serve.
Chef
