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Rhubarb and Strawberry Compote

QUICK FACTS

  PREPARATION TIME
5 min (for 4 serves)

 
  COOKING TIME
0 min (for 4 serves)
  DESSERT
Fruit
 

SUMMARY

 

This sweet and tangy dessert recipe is perfect for any occasion!

INGREDIENTS

1,050 g
  rhubarb, cut into 1-inch pieces
1,050 g
  strawberries, hulled and halved
150 g
  splenda
0.75 cup (194 g)
  lemon juice
6.00 cup (1,500 g)
  water
 

METHOD

1. Place water and splenda in a saucepan and bring to a boil.

2. Add rhubarb, strawberries and lemon juice; cook for 15 minutes over medium heat. Allow to cool.

3. Spoon into individual dessert cups.

4. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
374.7 kJ  (89.6 kcal)
Protein:
2.9 g
Total Fat:
0.3 g
-Saturated:
0.0 g
-Mono-Unsaturated:
0.0 g
-Poly-Unsaturated:
0.0 g
Total Carbs:
15.9 g
-Complex Carbs:
8.3 g
-Sugar:
7.6 g
Fibre:
3.2 g
Water:
301.3 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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