Health information
ingredients
5 rhubarb stalks, cut into 1.5 cm 500 g
2 tbsp sugar 26 g
2 tbsp water 30 mL
Nutritional value
per 1 serving (120g) excluding optional ingredients
DV * Amount%
Calories45
Lipides0.2 g 0%
0.1 g saturated
trans + g0 0%
Cholestérol0 mg
Sodium4 Mg 0%
Glucides11 g 4%
Fibres2 g 7%
Sucres7 g
Protéines1 g
Vitamin A 2%
Vitamin C 15%
Calcium 8%
Fer 2%
* DV = Daily Value
Before starting
This recipe uses very little sugar. You can always add as needed to neutralize the acid taste of rhubarb.
Preparation
Wash the rhubarb stalks briefly and peel only if they are too fibrous (procedure for celery, pulling on the fibers). Cut into pieces about 1.5 cm and put in a bowl with the sugar. Let stand in refrigerator for at least 12 hours.
Transfer the rhubarb with all the juice in a saucepan. Add water, cover and cook over medium-low heat about 20 minutes, stirring occasionally, until rhubarb is completely defeated.
Cool and serve cold or at room temperature.
Observations
The compote keeps up to 7 days in the refrigerator, up to 3 months in the freezer.
Rhubarb is consumed as a result but this is actually a vegetable, in which only the stems are edible. It is rich in potassium and contains vitamin A, C and calcium.
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