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Ingredients50 m servings 186 cals
Original recipe yields 4 servings
- Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
- Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.
- Cook's Note:
- You can use vanilla extract instead of vanilla sugar. Stir in about 1/2 teaspoon after the cornstarch, when the rhubarb compote is off the heat.
Per Serving: 186 calories; 0.6 g fat; 46.3 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition