This is our grandmother's recipe that our family makes every spring.
Put cup up Rhubarb and Sugar into a large pot and simmer until the rhubarb is cooked down like applesauce. You don't need to add water as the rhubarb will make its own juice. When the rhubarb is cooked down throw in the whole strawberries and turn up the heat a little. Cook until the strawberries are cooked through and soft. This should only take a few minutes.
Note: If you like chunkier strawberries, you can put them in earlier any time after the sugar is melted.
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Serving Size: 1 Compote (648g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 157 | ||
Calories from Fat: 13 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 27918.8mg | 963 % | |
Potassium 1216.4mg | 32 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 25.5g | ||
Protein 4.4g | 6 % | |
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: 157
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