Try this Strawberry and Rhubarb Compote recipe, or contribute your own.
Suggest a better descriptionStock syrup: Dissolve the sugar in the water and bring to boil. Boil for 2 minutes then allow it to cool. Store in the fridge until needed. Compote: Cut the rhubarb into 1 inch pieces. Put the cold syrup into a stainless steel saucepan, add the rhubarb, cover, bring to a boil and simmer for just 2 minutes. Turn off the heat and leave the rhubarb in the covered saucepan until just cold. Hull the strawberries, slice lengthwise and add to the rhubarb compote. Chill and serve with a little pouring cream and a biscuit. Yield: 4 servings (Courtesy of Darina Allen, Ballymaloe Cookery School, Ireland) RECIPE FOR HEALTH SHOW# RHC177, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: RECIPE FOR HEALTH SHOW# RHC177 Posted to MC-Recipe Digest V1 #549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997
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Serving Size: 1 Serving (1371g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1923 | ||
Calories from Fat: 14 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.5mg | 1 % | |
Potassium 1664.8mg | 44 % | |
Total Carbohydrate 491.5g | 145 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 478.8g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1923
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