Warm Rhubarb Compote with Walnut-Coconut Crunch
Rhubarb is often mistaken for a fruit, but it is actually a vegetable!
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Warm Rhubarb Compote with Walnut-Coconut Crunch
Ingredients
Instructions
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Wash and chop the rhubarb into small pieces.
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In a saucepan, combine the rhubarb, sugar, and lemon juice.
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Cook over medium heat, stirring occasionally, until the rhubarb is soft and the sugar has dissolved.
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In a separate pan, toast the walnuts and shredded coconut until golden brown.
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Remove from heat and drizzle with maple syrup.
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Serve the warm rhubarb compote topped with the walnut-coconut crunch.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 15g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
