Pressure-Cooker Rhubarb Compote with Yogurt Recipe
Recipe By Taste Of Home
My Grandma Dot made rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two batches of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. Michael Hoffman, Brooklyn, New York.
3.5
27 Rating -
Rate
Vegdiet
15minstotal
10minsPrep
15m.total
10m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pressure-Cooker Rhubarb Compote with Yogurt Recipe
- 0.33 cup Finely chopped fresh rhubarb
- 0.06 cup Water
- 1/25 cup Sugar
- 1/2 cup Reduced fat plain greek yogurt
- 0.33 tablespoon Honey
- 0.13 cup Sliced almonds, toasted
Nutrition
value
value
304
calories per serving
16 g Fat9 g Protein32 g Carbs3 g FiberOther
Current Totals
- Fat16g
- Protein9g
- Carbs32g
- Fiber3g
MacroNutrients
- Carbs32g
- Protein9g
- Fiber3g
Fats
- Fat16g
Vitamins & Minerals
- Calcium290mg
- Iron5mg
- Vitamin A5mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B923mcg
- Vitamin B12< 1mcg
- Vitamin C7mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium124mg
- Manganese< 1mg
- Phosphorus179mg
- Selenium20mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home