Strawberry Rhubarb Compote with Ice Cream

Strawberry Rhubarb Compote with Ice Cream 150 Image by: Strawberry Rhubarb Compote with Ice Cream 150 Author: Canadian Living

Pass on prepared strawberry sauce, and get back to basics with our homemade recipe. The secret's in the balance of sweet and tart flavours: summer-fresh strawberries, rhubarb and oranges.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2009

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon grated orange rind
  • 1/4 cup orange juice
  • 3 cups chopped rhubarb
  • 1 cup sliced strawberry
  • 4 scoops ice cream
  • 4 scoops frozen yogurt

Method

In large saucepan, bring sugar, orange rind and orange juice to simmer. Add rhubarb; simmer gently until tender, about 15 minutes.

Stir in strawberries. Serve with ice cream.

Nutritional facts without ice cream : about

  • Sodium 4 mg
  • Protein 1 g
  • Calories 137.0
  • Total fat trace
  • Potassium 333 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 34 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Rhubarb Compote with Ice Cream

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