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Picture of Red Wine Roasted-Rhubarb Compote Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 690 kcal 34 %
  • Fat 2 g 3 %
  • Saturated 0 g 2 %
  • Carbs 145 g 48 %
  • Fiber 16 g 65 %
  • Protein 8 g 17 %
  • Cholesterol 0 mg 0 %
  • Sodium 44 mg 2 %
  • Calcium 792 mg 79 %
  • Magnesium 121 mg 29 %
  • Potassium 2707 mg 58 %
  • Iron 2 mg 13 %
  • Zinc 1 mg 10 %
  • Phosphorus 149 mg 21 %
  • Vitamin A 45 µg 5 %
  • Vitamin C 73 mg 81 %
  • Thiamin (B1) 0 mg 16 %
  • Riboflavin (B2) 0 mg 24 %
  • Niacin (B3) 3 mg 18 %
  • Vitamin B6 0 mg 21 %
  • Folate equivalent (total) 65 µg 16 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 16 %
  • Vitamin K 266 µg 222 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Red Wine Roasted-Rhubarb Compote Recipe

Ingredients

  • 1 vanilla bean, split, seeds scraped
  • 1/2 cup sugar (3 1/2 ounces; 100g)
  • 2 pounds (1kg) rhubarb, ends trimmed, stalks cut into 2-inch pieces
  • 1/2 cup (120ml) red or white wine (see note)

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