Strawberry Rhubarb Compote with Ice Cream
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving | - |
| without ice cream : about | - |
| cal | 137 |
| pro | 1 g |
| total fat | 0 |
| 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 |
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.
Ingredients
- 1/2 cup granulated sugar
- 1 tsp grated orange rind
- 1/4 cup orange juice
- 3 cups chopped rhubarb
- 1 cup sliced strawberries
- 4 scoops 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.
Source : Canadian Living Magazine: June 2009
- Keywords : Dessert; Summer; Rhubarb; Strawberries; Orange juice; Ice cream; Simmer;
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