* Note: See the "Sugared Pecans" recipe which is included in this collection. Place sugar and water in a large saucepan that has a tightly fitting cover and bring to a boil over low heat, stirring occasionally. Meanwhile, rinse and string the rhubarb and cut it into 2-inch lengths. Hull and halve the strawberries. When the syrup boils, add rhubarb, berries and remaining ingredients to pan, cover, turn off heat and leave until cooled, the rhubarb and berries will cook in the hot syrup. To serve, spoon compote into serving bowls and garinsh with the Sugared Pecans. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe curtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-9110 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-27-1998 Recipe by: Nick Malgieri
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|Serving Size: 1 Serving (2447g)|
|Recipe Makes: 1|
|Calories from Fat: 22 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 30.8mg||1 %|
|Potassium 2238.3mg||59 %|
|Total Carbohydrate 1267.7g||373 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 1250.1g|
|Protein 7.9g||11 %|
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Calories per serving: 4938
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