Rhubarb and Orange Compote
4 servings
10 minutes
Recipe from Mary McCartney's book "Food. Vegetarian Kitchen for the Home"
Calories110.6kcal
Proteins1.1grams
Fats0.2grams
Carbohydrates26.4grams
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.
- Rhubarb: 400 g
- Unrefined (raw) cane sugar: 4 tablespoons
- 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.
