Rhubarb Cherry Compote
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 ML): about | - |
| cal | 36 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 2 |
| vit C | 2 |
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 tsp lemon juice
Preparation
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.)
Source : Canadian Living Magazine: May 2007
- Keywords : Dessert; Condiments/sauces; Rhubarb;
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