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Norwegian Rhubarb Compote

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3147
Energy (kCal)1090.803
Carbohydrates (g)185.2276
Total fats (g)37.4713
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut rhubarb into 1/2 inch pieces. | 2. Heat water and ¾ cup sugar to boiling, stirring occasionally. | 3. Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender. | 4. Thickening:. | 5. Mix ¼ cup water and cornstarch; stir into rhubarb. | 6. Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract. | 7. To serve:. | 8. If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack. | 9. Pour into serving bowl or individual dessert bowls. | 10. When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff. | 11. Pipe cream through decorators' tube or spoon onto rhubarb compote. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 1 1/2 1/2 38.43 8.3082 1.6469999999999998 0.366
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    water 1/4 cup 0.0 0.0 0.0 0.0
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    sugar 2 tablespoons 604.485 151.197 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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