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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

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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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    Units: US | Metric


    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.

    Browse Our Top Sweet Sauces Recipes

    Ratings & Reviews:

    • on July 29, 2009


      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.

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    • on March 02, 2003


      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!

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    • on July 19, 2009


      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.

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    Read All Reviews (4)


    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
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 6.8 mg
    Total Carbohydrate 40.2 g
    Dietary Fiber 2.7 g
    Sugars 34.9 g
    Protein 1.3 g

    The following items or measurements are not included:

    lemons, rind of

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