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–+ servings
Bagte rabarber – nem rabarberkompot med vanilje og lime
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Rhubarb Compote - Baked Rhubarb

Recipe for baked rhubarb with vanilla - an easy rhubarb compote.
Course Side dish
Cuisine Danish
Nøgleord Compote, Rhubarb season
Total Time 40 minutes
Servings 4 servings
Calories 125kcal

Ingredients

  • 500 g rhubarb, trimmed weight
  • 1 vanilla pod
  • 100 g caster sugar
  • 1 lime, zest and juice

Instructions

  • Cut the rhubarb into small pieces.
  • Split the vanilla pod lengthways and scrape out the seeds, then mix them with a little of the sugar.
  • Put the rhubarb, sugar, vanilla seeds, the empty pod, lime juice and lime zest in an ovenproof dish and toss well to combine.
  • Cover the dish with foil and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 30 minutes.
    If you prefer a thicker compote without too much liquid, leave off the foil.

Nutrition

Calories: 125kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 5mg | Potassium: 361mg | Fiber: 2g | Sugar: 26g | Vitamin A: 128IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 0.3mg