Rhubarb Compote Loaf with Fresh Strawberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp coarse polenta3 cups chopped rhubarb2 tbsp raspberry juice1 cup sugar, divided1/2 cup low-fat cream cheese, softened1 tsp vanilla1 tsp lemon juice1 egg1/4 cup raspberry juice1 cup flour1/3 cup whole wheat flour1/3 cup yellow cornflour (not cornstarch)1/3 cup psyllium fibre husks2 tbsp ground flaxseed1 tsp baking soda1 tbsp baking powder1/2 tbsp Chinese 5-spice powder2/3 cup roasted chickpeas5 large, fresh strawberries, chopped1 tsp coarse sugar
Preheat oven to 350F, grease a loaf pan and sprinkle the bottom with coarse polenta.
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.
Meanwhile, cream remaining sugar and cream cheese until fluffy.
Add vanilla, lemon juice, egg and raspberry juice, blending well.
Mix together flours, psyllium, flaxseed, baking soda, baking powder and 5-spice, stir into creamed mixture, alternating with the compote.
Fold in the chickpeas and strawberries.
Scrape into the prepared pan and sprinkle with the coarse sugar.
Bake for 1 hour, until tests done.
Cool 20 minutes in the pan before unmoulding onto a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Meanwhile, cream remaining sugar and cream cheese until fluffy.
Add vanilla, lemon juice, egg and raspberry juice, blending well.
Mix together flours, psyllium, flaxseed, baking soda, baking powder and 5-spice, stir into creamed mixture, alternating with the compote.
Fold in the chickpeas and strawberries.
Scrape into the prepared pan and sprinkle with the coarse sugar.
Bake for 1 hour, until tests done.
Cool 20 minutes in the pan before unmoulding onto a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 186.0
- Total Fat: 3.0 g
- Cholesterol: 23.3 mg
- Sodium: 36.9 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 3.9 g
- Protein: 4.2 g
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