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Nutrition Facts
Serving Size 1 (224g) Recipe makes 6 servings The following items or measurements are not included below: 1 slice lemons, rind of
Calories 160
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 436mg		12%
Total Carbohydrate 40.2g		13%
	Dietary Fiber 2.7g	10%
	Sugars 35.0g
Protein 1.4g		2%
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Stewed Rhubarb ( Rhabarberkompott )

Recipe #54441 | 25 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Feb 21, 2003

We love Rhubarb, we even grow it. Strawberries can be added to make a good fruit compote. Can be made with SPLENDA for diabetic.

SERVES 6 (change servings and units)

Ingredients

2 lbs rhubarb
1-1 1/2 cup sugar
1 cup water
1 slice lemon, rind of or orange rind or 1 teaspoon vanilla

Directions

1
Variations; White wine can be substituted for water, in which don't use vanilla.
2
Whole strawberries can be add to the hot compote.
3
Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
4
Place in pot and sprinkle with sugar.
5
Add lemon or orange peel.
6
Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
7
If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
8
Chill to serve.

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Featured Reviews for This Recipe

From: LoveToBake67

On Jul 29, 2009

Yum! I halved the recipe because I only had one pound of rhubarb. I used Splenda instead of sugar to cut down on calories. This is sooo good. I have been eating this with cottage cheese and and can't wait to try it over some ice cream. Thanks for sharing this keeper.

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From: Derf

On Jul 19, 2009

Very good, I used splenda instead of the sugar and the lemnon rind. I put some on my cod for supper tonight, very good!! DH put some on his icecream, and i will freeze the rest to enjoy later, thanks for posting.

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From: - Carla -

On Jun 16, 2007

Excellent, easy recipe! I used Sweet & Low in place of the sugar and opted for the vanilla in place of the lemon/orange rind. It came out a super and delicious llow-fat, low-carb snack!

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From: chia

On Mar 2, 2003

i made this with lemon and added a pint of strawberries at the end of cooking time. wonderful sauce, i served it over a custard pudding. this was the first time i ever tried rhubarb, but it won't be the last. thanks barb for another good one!

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