Rhubarb Compote or Jam
Rhubarb compote or jam is a sweet-tart preserve made by cooking down chopped rhubarb stalks with sugar and often a splash of water or lemon juice. It originates from European and North American home cooking, where rhubarb is a popular spring and early summer crop.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from natural fruit sugars and added sugar, with negligible fat and protein. It provides a good amount of vitamin K and potassium, and a typical serving contains around 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 0.5 g |
| Carbs | 42 g |
| Fat | 0 g |
| Fiber | 2 g |
| Sugar | 38 g |
| Sodium | 5 mg |
| Vitamin K | 26 mcg |
| Potassium | 320 mg |
| Vitamin C | 10 mg |
| Manganese | 0.2 mg |
| Calcium | 105 mg |
| Vitamin A | 15 mcg RAE |
| Magnesium | 15 mg |
| Iron | 0.3 mg |
Per 1/2 cup (160 g) · estimated, varies by recipe
💡 What's interesting
Rhubarb is botanically a vegetable, but it is treated as a fruit in culinary traditions. Its intense tartness requires significant sweetening, making it a unique bridge between savory and dessert applications.
