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Strawberry-Rhubarb Compote
Annick
A delicious compote that works perfectly with porridge, pancakes, Milchreis and ice cream.
5
from 1 vote
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Prep Time
3
minutes
mins
Cook Time
12
minutes
mins
Total Time
15
minutes
mins
Course
Breakfast, Dessert
Cuisine
modern, vegan
Servings
6
people
Cook Mode
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Ingredients
1x
2x
3x
170
g
rhubarb
170
g
strawberries
fresh or frozen
50
g
water
30
g
sugar
1/4
tsp
vanilla bean paste
Instructions
Cut the rhubarb stalk into small slices. If using fresh strawberries cut them in half.
Add the chopped rhubarb and strawberries into a saucepan together with the water, sugar and vanilla.
Cook for 12-15 minutes on low-medium heat until the fruit is cooked down and has fallen apart.
Store in the fridge for 1-2 weeks.
Keyword
compote, rhubarb, strawberry
Nutrition Facts
Strawberry-Rhubarb Compote
Amount Per Serving (70 g)
Calories
36.9
Calories from Fat 1
% Daily Value*
Fat
0.1g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Cholesterol
0mg
0%
Sodium
1mg
0%
Potassium
109mg
3%
Carbohydrates
9.8g
3%
Fiber 1g
4%
Sugar 7.5g
8%
Protein
0.4g
1%
Vitamin A
33.7IU
1%
Vitamin C
18.1mg
22%
Calcium
59.8mg
6%
Iron
0.2mg
1%
* Percent Daily Values are based on a 2000 calorie diet.
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