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    You are in: Home / Dessert / Stewed Rhubarb ( Rhabarberkompott ) Recipe
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    Stewed Rhubarb ( Rhabarberkompott )

    Stewed Rhubarb ( Rhabarberkompott ). Photo by Derf

    1/3 Photos of Stewed Rhubarb ( Rhabarberkompott )

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Barb Gertz's Note:

    We love Rhubarb, we even grow it. Strawberries can be added to make a good fruit compote. Can be made with SPLENDA for diabetic.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Variations; White wine can be substituted for water, in which don't use vanilla.
    2. 2
      Whole strawberries can be add to the hot compote.
    3. 3
      Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
    4. 4
      Place in pot and sprinkle with sugar.
    5. 5
      Add lemon or orange peel.
    6. 6
      Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
    7. 7
      If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
    8. 8
      Chill to serve.

    Ratings & Reviews:

    • on July 29, 2009

      55

      Yum! I halved the recipe because I only had one pound of rhubarb. I used Splenda instead of sugar to cut down on calories. This is sooo good. I have been eating this with cottage cheese and and can't wait to try it over some ice cream. Thanks for sharing this keeper.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2003

      55

      i made this with lemon and added a pint of strawberries at the end of cooking time. wonderful sauce, i served it over a custard pudding. this was the first time i ever tried rhubarb, but it won't be the last. thanks barb for another good one!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2009

      45

      Very good, I used splenda instead of the sugar and the lemnon rind. I put some on my cod for supper tonight, very good!! DH put some on his icecream, and i will freeze the rest to enjoy later, thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Stewed Rhubarb ( Rhabarberkompott )

    Serving Size: 1 (224 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 160.7
     
    Calories from Fat 2
    67%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.8 mg
    0%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 2.7 g
    10%
    Sugars 34.9 g
    139%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    lemons, rind of

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