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Rhubarb Compote with Pomegranate, Balsamic and Spice

About 3 cups
Dressings, Dips & Sauces

Characteristics

Dairy Free Low Sodium Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

42
Calories
0.3 g
Protein
10.2 g
Carbs
0.5 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 42
  • Fat 0.1 g
    • Saturated   0 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   53 mg
  • Carbohydrate 10.2 g
    • Fibre   0.5 g
    • Sugars   8.5 g
  • Protein 0.3 g
    • Vitamin A
    • Vitamin C
    • Calcium 3 %
    • Iron 1 %

Method

Place the first 8 ingredients in a medium pot and whisk until smooth. Bring to a simmer and cook 1 minute. (The mixture will be thick, but will loosen once the rhubarb cooks.)

Add the rhubarb to the pot and return to a simmer. Gently simmer rhubarb until just tender, but still holding its shape, about 5 minutes. Remove from the heat, cool to room temperature, and then mix in the mint. Spoon compote into a tight sealing jar and refrigerate until needed. Will keep about a week.

Note: Three medium stalks of rhubarb should yield the diced amount called for in this recipe. To dice the rhubarb, first cut the stalks in half lengthwise. Now cut, widthwise, into ¼ to ½ inch thick pieces.

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