Stewed Rhubarb ( Rhabarberkompott ) Recipe

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Ingredients:

Serving

2 lbs rhubarb
1 -1 1/2 cup sugar
1 cup water
1 slice lemons , rind of or 1 slice orange rind

Directions:

Variations; White wine can be substituted for water, in which don't use vanilla.
Whole strawberries can be add to the hot compote.
Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
Place in pot and sprinkle with sugar.
Add lemon or orange peel.
Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
Chill to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.21 Kcal (541 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	7.35mg	0%
Potassium	436.88mg	9%
Total Carbs	32.62g	11%
Sugars	26.03g	104%
Dietary Fiber	3.05g	12%
Protein	1.52g	3%
Vitamin C	12.5mg	21%
Calcium	134.4mg	13%

Amount Per 100 g
Calories	59.71 Kcal (250 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.4mg	0%
Potassium	201.88mg	9%
Total Carbs	15.08g	11%
Sugars	12.03g	104%
Dietary Fiber	1.41g	12%
Protein	0.7g	3%
Vitamin C	5.8mg	21%
Calcium	62.1mg	13%

* 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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