Rhubarb with Cream in Glass
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
376
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 organic lemon
- 1 tsp cornstarch
- 500 grams Rhubarb
- 1 Orange (juiced)
- 80 grams sugar
- 2 centiliters Orange liqueur
- 200 grams Mascarpone
- 125 grams Quark
Preparation steps
1.
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon and mix in a bowl with cornstarch.
2.
Rinse rhubarb, trim and cut diagonally into 2-3 cm (approximately 1 inch) long pieces. Add rhubarb to a saucepan. Add orange juice, 50 grams (approximately 2 ounces) sugar and liqueur to the saucepan, stir and bring to a boil. Reduce heat and simmer for about 5 minutes. Add cornstarch mixture while stirring. Remove from the heat and let cool.
3.
Mix mascarpone in a bowl with quark and remaining sugar.
4.
Spoon rhubarb compote into 4 glasses, cover with mascarpone cream and serve garnished with lemon zest.
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