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Warm Rhubarb Compote with Walnut-Coconut Crunch

Warm Rhubarb Compote with Walnut-Coconut Crunch recipe

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.

Cooking Method
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 20 min Rest Time: 10 min Total Time: 45 mins
Servings 4
Calories 1000
Best Season Spring
Ingredients
  • 500 gram Rhubarb
  • 100 gram Sugar
  • 2 teaspoon Lemon Juice
  • 50 gram Walnuts
  • 50 gram Shredded Coconut
  • 2 tablespoon Maple Syrup
Instructions
  1. Wash and chop the rhubarb into small pieces.
  2. In a saucepan, combine the rhubarb, sugar, and lemon juice.
  3. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the sugar has dissolved.
  4. In a separate pan, toast the walnuts and shredded coconut until golden brown.
  5. Remove from heat and drizzle with maple syrup.
  6. 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.

Read it online: https://for-vegan.com/recipe/warm-rhubarb-compote-with-walnut-coconut-crunch/