Rhubarb compote Riebelsuppe
Composition / ingredients
6
Servings:
Cooking method
Peel the rhubarb, and finely chop into small pieces. Lower the rhubarb into boiling water and cook for 10 minutes. At 5 minutes of boiling, add sugar. Stirring with a whisk, at the very end of cooking, add flour to the compote so that lumps do not form.
According to the consistency, jelly is obtained, according to the name of rhubarb soup. Riebelsuppe.
Serve hot or cold.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Water - 0 kcal/100g
