rhubarb compote

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.3 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 0.8 g

View full nutritional breakdown of rhubarb compote calories by ingredient
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Number of Servings: 10


    2 cups Pinot Noir or Cabernet Sauvignon
    1 cup plus 2 tablespoons sugar
    3 2-inch-long strips orange peel (orange part only)
    2 2-inch-long strips lemon peel (yellow part only)
    6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed)
    1/8 teaspoon salt


Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer. Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Ingredient tip: When shopping for rhubarb, choose thin, firm, brightly colored stalks. To store, wrap stalks tightly in a plastic bag and refrigerate.

Number of Servings: 10

Recipe submitted by SparkPeople user VIRTUOSO12.

TAGS:  Desserts |

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