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Ingredientes
- 1Â 1/2 lb Rhubarb
- 1Â 1/2 c. Water
- 3/4 c. Sugar
- 1/2 tsp Vanilla
- 3 Tbsp. Cornstarch
- 1 c. Heavy cream
- 1/4 c. Sugar
- 1 tsp Vanilla
Direcciones
- Wash rhubarb, trim and cut into 1/2 inch slices. Combine with water and sugar and simmer till soft. Stir in vanilla. Blend cornstarch with a little cool water to make a smooth stiff paste. Stirring constantly, add in to rhubarb and cook for 5 min, or possibly till thick and clear. Pour into glass serving dish. Whip cream till frothy, add in sugar and vanilla and whip till stiff. Pipe through pastry tube in decorative swirls on compote or possibly cover top with spoonfuls of whipped cream. If you prefer to serve without whipped cream, you could serve with a little lowfat milk poured on each portion.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1216g | |
| Calories 1405 | |
| Calories from Fat 399 | 28% |
| Total Fat 45.44g | 57% |
| Saturated Fat 27.89g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 83mg | 3% |
| Potassium 1574mg | 45% |
| Total Carbs 249.18g | 66% |
| Dietary Fiber 9.4g | 31% |
| Sugars 206.36g | 138% |
| Protein 7.12g | 11% |
