Did you know that rhubarb is a [low-calorie] vegetable? Me, I didn’t. Too bad for the sugar that needs to be added for preparing the rhubarb though.
Rhubarb provides a good amount of vitamin K. It is also a very good source of dietary fibre, vitamin C, calcium, manganese and potassium, and a good source of magnesium.
Few weeks ago I cooked and posted the recipe of the rhubarb and strawberry crumble. I prepared this simple and tasty compote with the leftover rhubarb.
The quantities in the recipe are for 2-3 servings. The compote is ready in 25 minutes or so.
- 2 cups of fresh rhubarb cut into 1-cm chunks (about 350 g)
- 2 apples, peeled and diced
- 3 tablespoons of Demerara sugar
- 3 tablespoons of water
- 1 tablespoon of freshly squeezed lemon juice
- ¼ teaspoon of ground nutmeg
In a medium saucepan over medium heat, combine the rhubarb, apple, sugar and water. Stirring often, simmer covered for 5 minutes. Uncover and cook 5 minutes more, or until the rhubarb and apple are soft and cooked. Remove from the heat. Stir in the lemon juice and nutmeg, and let it cool covered.
Serve warm or cold, on its own, with yogurt or pancakes.
Store in an airtight container in the fridge, and eat within 2 days.