Microwaved Strawberry Rhubarb Compote - Cook For Your Life- anti-cancer recipes
Microwaved Strawberry Rhubarb Compote
Servings: Makes about 3 cups
Prep time: 15

If you are on chemo, a great way to eat fresh, seasonal fruit is to make compote with it. The microwave makes this a quick and easy to do. Our Strawberry Rhubarb compote is a good way to use up strawberries that aren’t quite perfect or frozen strawberries. If you use frozen strawberries, cook them for 1 minute or so longer than fresh. Eat the compote on its own with some yogurt or with a couple of freshly baked Oatmeal Date Cookies.

Preparation

  1. Place the rhubarb, maple syrup and water in a ceramic or Pyrex bowl. Cover with a ceramic plate and cook in the microwave on high for 2 minutes.
  2. Remove and uncover carefully, there will be steam. Stir in the strawberries and cover with the plate again and return to the microwave. Cook on high heat for 2 more minutes, 3 minutes if using frozen strawberries.
  3. Remove from the microwave, uncover very carefully and stir well.  Cover with the plate again and cook on high for 1 more minute. Let sit in the microwave to steam for 5 to 10 minutes. Serve warm or chilled. Store in an airtight container in the refrigerator.

Ingredients:

  • 2 cups of rhubarb, topped, tailed and cut into 1 inch chunks
  • 2 tablespoons maple syrup
  • 1 tablespoon water
  • 2 cups of strawberries, washed and hulled

Nutritional Information

Calories

252 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g

Carbohydrates

61 g

Sugar

42 g

Fiber

10 g

Protein

4 g

Sodium

18 mg

*per serving

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