Strawberry Rhubarb Compote with Ice Cream
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Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving | - |
| without ice cream : about | - |
| cal | 137 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 34 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 4 mg |
| potassium | 333 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 3% |
| vit A | 1% |
| vit C | 52% |
| folate | 6% |
Suggested Recipes
-
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) grated orange rind
1/4 cup (50 mL) orange juice
3 cups (750 mL) chopped rhubarb
1 cup (250 mL) sliced strawberries
Vanilla ice cream or frozen yogurt
Preparation:
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.
Stir in strawberries. Serve with ice cream.
Tags:
Source
Canadian Living Magazine: June 2009
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