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.

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15minstotal
10minsPrep
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ingredients serves

6
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Ingredients For Pressure-Cooker Rhubarb Compote with Yogurt Recipe

Nutrition
value
304
calories per serving
16 g Fat9 g Protein32 g Carbs3 g FiberOther

Current Totals

  • 16 g Fat
  • 9 g Protein
  • 32 g Carbs
  • 3 g Fiber

MacroNutrients

  • Carbs
    32 g
  • Protein
    9 g
  • Fiber
    3 g

Fats

  • Fat
    16 g

Vitamins & Minerals

  • Calcium
    290 mg
  • Iron
    5 mg
  • Vitamin A
    5 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    3 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    23 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    7 mg
  • Vitamin E
    5 mg
  • Copper
    0 mcg
  • Magnesium
    124 mg
  • Manganese
    0 mg
  • Phosphorus
    179 mg
  • Selenium
    20 mcg
  • Zinc
    1 mg
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

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