Rhubarb Compote Loaf With Fresh Strawberries Recipe

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Rhubarb Compote Loaf With Fresh Strawberries
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Ingredients:

Directions:

  1. Preheat oven to 350F, grease a loaf pan and sprinkle the bottom with coarse polenta.
  2. In a saucepan, cook rhubarb, 2 tbsp raspberry juice, and 1/2 cup sugar for 15-20 minutes, until it has collapsed into a thick, jammy consistency. Remove from heat and cool 20 minutes.
  3. Meanwhile, cream remaining sugar and cream cheese until fluffy.
  4. Add vanilla, lemon juice, egg and raspberry juice, blending well.
  5. Mix together flours, psyllium, flaxseed, baking soda, baking powder and 5-spice, stir into creamed mixture, alternating with the compote.
  6. Fold in the chickpeas and strawberries.
  7. Scrape into the prepared pan and sprinkle with the coarse sugar.
  8. Bake for 1 hour, until tests done.
  9. Cool 20 minutes in the pan before unmoulding onto a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 230.93 Kcal (967 kJ)
Calories from fat 64.15 Kcal
% Daily Value*
Total Fat 7.13g 11%
Cholesterol 19.04mg 6%
Sodium 439.18mg 18%
Potassium 298.86mg 6%
Total Carbs 38.72g 13%
Sugars 12.09g 48%
Dietary Fiber 4.72g 19%
Protein 4.42g 9%
Vitamin C 7.3mg 12%
Iron 1.3mg 7%
Calcium 138.7mg 14%
Amount Per 100 g
Calories 184.52 Kcal (773 kJ)
Calories from fat 51.26 Kcal
% Daily Value*
Total Fat 5.7g 11%
Cholesterol 15.21mg 6%
Sodium 350.92mg 18%
Potassium 238.81mg 6%
Total Carbs 30.94g 13%
Sugars 9.66g 48%
Dietary Fiber 3.77g 19%
Protein 3.53g 9%
Vitamin C 5.8mg 12%
Iron 1mg 7%
Calcium 110.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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