Rhubarb, Pear, and Apple Compote

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

Suggestions


Welcome to a delightful culinary journey with our Rhubarb, Pear, and Apple Compote! This scrumptious dish is not only a feast for the palate but also a celebration of wholesome ingredients, perfect for anyone seeking a vibrant, fruity treat. Bursting with the natural sweetness of pears and apples, complemented by the tangy zest of fresh rhubarb, this compote is an ideal addition to your dessert table or a unique sauce to elevate your breakfast dishes.

One of the best features of this recipe is its versatility. Whether you're a vegan, vegetarian, or simply someone with dietary restrictions, this compote is gluten-free and dairy-free, ensuring everyone can indulge without worry. With just 45 minutes of your time, you can create a stunning dish that's not only visually appealing but also filled with essential nutrients and low in calories.

Imagine serving this compote chilled or at room temperature over pancakes, yogurt, or even on its own as a refreshing snack. The delightful aroma of cinnamon combined with the bright notes of orange juice and zest will fill your kitchen and leave you wanting more. Perfect for gatherings, brunches, or those cozy nights in, this Rhubarb, Pear, and Apple Compote is bound to impress your family and friends. Get ready to enjoy the perfect balance of sweet and tart flavors in every spoonful!

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 rind 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%
Vitamin E:0.19mg
1.24%
Phosphorus:12.35mg
1.24%
Vitamin B3:0.22mg
1.11%
Source:My Recipes