Rhubarb, Pear, and Apple Compote

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
2%
Rhubarb, Pear, and Apple Compote
45 min.
6
104kcal

Suggestions


Discover the delightful harmony of flavors in this Rhubarb, Pear, and Apple Compote, a vibrant and refreshing treat that captures the essence of seasonal fruits. This dish is not only a feast for the taste buds but also offers an array of health benefits, making it a perfect addition to your culinary repertoire. Bursting with juicy rhubarb, sweet Bartlett pears, and crisp Gala apples, each bite is a perfect balance of tartness and sweetness. The warm warmth of cinnamon and bright notes from fresh orange juice elevate this compote, creating a symphony of tastes that is irresistible.

Whether you're looking for a decadent sauce to accompany your breakfast, a vibrant dessert topping, or a creative addition to your cheese board, this compote fits the bill beautifully. Plus, it's incredibly easy to prepare, taking only 45 minutes from start to finish. With its vegetarian, vegan, gluten-free, and dairy-free qualities, this dish is inclusive for all diets and is sure to impress your family and friends.

Serve it chilled or at room temperature, and watch as it captivates the hearts of everyone at your table. This Rhubarb, Pear, and Apple Compote truly embodies the joy of cooking with fresh, seasonal ingredients, making it a must-try for any food enthusiast. Treat yourself to this delectable recipe and savor the delicious, wholesome goodness it brings!

Ingredients

  • cup purée of usa bartlett pear cubed peeled
  • stick cinnamon (3-inch)
  • cup gala apple cubed peeled
  • 0.3 cup orange juice fresh
  • teaspoon orange zest grated
  • 0.5 pound rhubarb 1-inch-thick ()
  • 0.5 cup sugar 

Equipment

  • sauce pan

Directions

  1. Combine first 5 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes.
  2. Add apple, and cook 2 minutes.
  3. Add pear; cook 1 minute or until fruit is tender, stirring gently.
  4. Remove from heat; cool. Discard cinnamon stick.
  5. Serve chilled or at room temperature.

Nutrition Facts

Calories104kcal
Protein2.14%
Fat1.89%
Carbs95.97%

Properties

Glycemic Index
35.52
Glycemic Load
14.23
Inflammation Score
-2
Nutrition Score
3.1600000029025%

Flavonoids

Cyanidin
0.33mg
Catechin
1.09mg
Epigallocatechin
0.05mg
Epicatechin
1.76mg
Epicatechin 3-gallate
0.23mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.02mg
Hesperetin
1.23mg
Naringenin
0.22mg
Luteolin
0.03mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
0.86mg

Nutrients percent of daily need

Calories:104.05kcal
5.2%
Fat:0.23g
0.35%
Saturated Fat:0.03g
0.19%
Carbohydrates:26.32g
8.77%
Net Carbohydrates:24.05g
8.75%
Sugar:22.36g
24.84%
Cholesterol:0mg
0%
Sodium:2.29mg
0.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.59g
1.17%
Vitamin C:10.65mg
12.91%
Vitamin K:12.61µg
12.01%
Manganese:0.19mg
9.7%
Fiber:2.27g
9.08%
Potassium:178.94mg
5.11%
Calcium:43.54mg
4.35%
Magnesium:8.54mg
2.13%
Copper:0.04mg
1.99%
Folate:7.91µg
1.98%
Vitamin B2:0.03mg
1.74%
Vitamin A:80.13IU
1.6%
Vitamin B1:0.02mg
1.58%
Vitamin B6:0.03mg
1.47%
Iron:0.23mg
1.29%
Phosphorus:12.35mg
1.24%
Vitamin E:0.19mg
1.24%
Vitamin B3:0.22mg
1.11%
Source:My Recipes