Strawberry-rhubarb Compote
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1993 | 1 | Servings | ||
INGREDIENTS
| 4 | c | Rhubarb slices, about 1 |
| generous | ||
| pound | ||
| 1/2-inch-thick | ||
| 1/2 | c | Sugar |
| 2 | T | Water |
| 1 | Frozen sliced sweetened | |
| strawberries thawed | ||
| 16-ounce | ||
| 1/2 | t | Vanilla extract |
| 1/2 | t | Ground nutmeg |
INSTRUCTIONS
Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.) Makes about 3 1/2 cups. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1926
Calories From Fat: 556
Total Fat: 63.5g
Cholesterol: 663mg
Sodium: 1223.9mg
Potassium: 3019.4mg
Carbohydrates: 332g
Fiber: 26.8g
Sugar: 145.6g
Protein: 26.4g