Rhubarb compote

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

250 g Rhubarb
250 ml apple juice
7-10 Tbsp a few dashes of liquid sweetener
1 1/2 teaspoons (10 g each) Light cream

Directions

1
Clean, wash and cut the rhubarb into pieces. Bring juice and rhubarb to the boil, cover and simmer for about 10 minutes. Season to taste with sweetener and let cool off. Pour into a deep plate and serve with a dash of crème légère
2
1 hour waiting time

Nutrition Facts

KCAL
170 kcal

CARBS
24 g

FATS
3 g

PROTEINS
2 g

Categories & Tags

DessertSnacks/PartyexoticFruit