Rhubarb compote
- Total time
- 20 min
- Dish type
- Other
VegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
5 min
Cook
15 min
Total time
20 min
Ingredients
Ingredients
servings
- 250 g rhubarb roughly chopped (or use chopped frozen rhubarb)
- 100 g caster or granulated sugar
- 1 lemon zested
- 0,5 c. à café vanilla bean paste
- drop of red food colouring gel (optional)
Method
- 1
Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you’re using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally, until the rhubarb has softened and is almost collapsing and the mixture has thickened. If you’re using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
Nutrition
- calories
- 73 calories
- fatContent
- 0.1 grams fat
- fiberContent
- 1 grams fiber
- sugarContent
- 17 grams sugar
- sodiumContent
- 0.01 milligram of sodium
- proteinContent
- 0.4 grams protein
- carbohydrateContent
- 17 grams carbohydrates
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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