Rhubarb Cherry Compote

Author: Canadian Living

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 1 cup fresh or frozen rhubarb cut in 1/2 inch/1 cm pieces
  • 1 cup frozen or drained jarred pitted sour red cherries
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice

Method

In small saucepan, bring rhubarb, cherries, sugar and lemon juice to boil over medium-high heat, stirring often. Reduce heat, cover and simmer for 7 minutes, stirring occasionally.

Uncover and simmer until rhubarb breaks down, about 3 minutes. Scrape into bowl; refrigerate until cold, about 1 hour. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional facts <b>Per 2 tbsp (25 ML):</b> about

  • Sodium 1 mg
  • Protein trace
  • Calories 36.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 9 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarb Cherry Compote

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