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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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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    • on June 16, 2007

      Excellent, easy recipe! I used Sweet & Low in place of the sugar and opted for the vanilla in place of the lemon/orange rind. It came out a super and delicious llow-fat, low-carb snack!

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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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