Rhubarb raspberry compote — Meal
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Macros (per serving)

Fat

11%

(1 g)

Protein

10%

(2 g)

Carbs

79%

(16 g)

8 g Net,

8 g Fiber

78 Calories (per serving)

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Rhubarb raspberry compote

Ingredients

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Raspberries

500 g

Rhubarb

750 g

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

20 min

1

Wash the rhubarb and cut it into pieces.

2

Put the rhubarb in a large pan with the raspberries over low heat.

3

Cook the rhubarb with the raspberries in about 20 minutes into a soft thick compote. Stir the compote regularly to prevent it from burning.

4

Is your compote not thick enough after 20 minutes? Feel free to let it boil for a few minutes longer, but beware: a lot of moisture also evaporates during the cooling process, so the mixture thickens.

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Details

Allergens

Fruit

Diet

Paleo, Vegetarian

Course

Snack, Side dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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