Try this Strawberry and Rhubarb Compotes with Sugared Almonds recipe, or contribute your own.
Suggest a better descriptionFor the compotes, remove all leaves from rhubarb and discard them. Rinse and string rhubarb, and cut in length if very thick. Cut into 2 to 3-inch long pieces. Set aside refrigerated. Rinse and hull strawberries and place in a heat proof bowl. Combine sugar and water in a saucepan and bring to a boil, stirring occasionally. Pour syrup over strawberries. Allow to stand at room temperature about 1 hour, until berries are softened. Drain most of the syrup from the berries and return it to the pan. Return syrup to a boil and add rhubarb. Cover and remove from heat. Allow rhubarb to stand until cooled. Add strawberries, pour into a non-reactive bowl and refrigerate, covered until needed. For the sugared almonds, place in a heavy roasting pan. Whisk the egg white and pour it on the almonds. Rub the almonds between the palms of your hands to coat them evenly with the egg white. Add the sugar and stir with a rubber spatula so that the sugar adheres to all the sliced almonds. Bake the almonds, stirring every 5 minutes, for about 25 minutes, until they are evenly golden and the sugar crust has adhered well. Cool the almonds in the pan. To serve the compote, spoon it into small glass dishes and top with a spoonful of the sugared almonds. Yield: 4 to 6 servings Recipe by: Cooking Live Show #8890 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (3449g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4600 | ||
Calories from Fat: 459 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 29.3g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 89.3mg | 3 % | |
Potassium 5598.2mg | 147 % | |
Total Carbohydrate 1053.6g | 310 % | |
Dietary Fiber 53.1g | 212 % | |
Sugars, other 1000.5g | ||
Protein 38.6g | 55 % | |
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: 4600
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