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Rhubarb and Orange Compote

4 servings

10 minutes

Recipe from Mary McCartney's book "Food. Vegetarian Kitchen for the Home"

Energy value per serving
CaloriesProteinsFatsCarbohydrates
110.6
kcal
1.1g
grams
0.2g
grams
26.4g
grams
Ingredients
4servings
Rhubarb
400 
g
Raw sugar
4 
tbsp
Oranges
1 
pc
Cooking steps

  • 1

    Wash the rhubarb stalks and cut them into 2 cm pieces. Place the rhubarb in a small pot, add sugar or syrup, and pour in fresh orange juice.

    Required ingredients:
    1. Rhubarb: 400 g
    2. Raw sugar: 4 tablespoons
    3. Oranges: 1 piece

  • 2

    Boil over medium heat for 8-10 minutes until the rhubarb is soft but retains its shape. Transfer to a bowl and cool. The compote can be stored in the refrigerator for 3 days.

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