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Winter Rhubarb Compote Recipe
|Chopped rhubarb||3 Cup (48 tbs), cut in 1/2 inch pieces 750 milliliter|
|Raisins||1⁄2 Cup (8 tbs)|
|Water||500 Milliliter (2 Cups)|
|Dry red wine||250 Milliliter (1 Cup)|
|Ground allspice||1⁄4 Teaspoon|
|Grated nutmeg||1 Pinch|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs)|
|Orange rind||1 Tablespoon, grated|
Serving size: Complete recipe
Calories 1635 Calories from Fat 213
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 13.7 g68.5%
Trans Fat 0 g
Cholesterol 59.8 mg
Sodium 144 mg6%
Total Carbohydrates 296 g98.7%
Dietary Fiber 12.9 g51.4%
Sugars 214.6 g
Protein 10 g19.4%
Vitamin A 23% Vitamin C 94.4%
Calcium 57.8% Iron 20.7%
*Based on a 2000 Calorie diet
Reduce heat to low and simmer until rhubarb is tender, about 5 minutes.
Remove from heat.
In small bowl, blend together sugar and cornstarch; stir into rhubarb mixture and cook, uncovered, over medium heat until compote is thickened and clear, stirring gently from time to time.
Remove from heat and let cool.
To serve, ladle compote into chilled bowls.
Garnish with dollop of sour cream and orange rind, if using.