Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 c Diced fresh rhubarb, 1 to 1 3/4 Pounds
- 2 c Strawberries, hulled and Halved
- 1/2 c Sugar
- 1/2 c Fresh orange juice
- 1 Orange, grated zest only
- 1 Lemon, grated zest only
- 2 tb Chopped candied ginger (Optional)
- Kosher salt (dash)
Directions
Combine all of the ingredients ina heavy nonreactive saucepan and stir well.
Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes, stirring occasionally, until the rhubarb is tender.
Cover and refrigerate until serving time.
To serve warm, reheat slowly.
If desired, serve the compote over ice cream, frozen yogurt or plain cake.
Category:Rhubarb Drinks Recipes
Category:Rhubarb Recipes