Rhubarb Cherry Compote
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Servings: 1 cup (250 mL
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 ML): about | - |
| cal | 36 |
| pro | trace |
| total fat | trace |
| 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% |
Suggested Recipes
-
1 cup (250 mL) cut (1/2 inch/1 cm) fresh or frozen rhubarb
1 cup (250 mL) frozen or drained jarred pitted sour cherries
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) 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.)
Tags:
Source
Canadian Living Magazine: May 2007
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