Rhubarb compote - Azienda Agricola Mariangela Prunotto

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*Le immagini sono inserite a solo scopo illustrativo.
Il prodotto potrebbe differire per alcuni dettagli.

*Images are for illustrative purposes only.
The actual product may differ in some details.

Rhubarb compote

Our rhubarb compote is born from a passion for quality and Piedmontese tradition. We grow a particular variety of rhubarb in our orchards, located in the fertile lands of Piedmont, where the climate and soil give this plant a unique and unmistakable flavour. We harvest the rhubarb by hand at the ideal moment of ripeness. We use only the stalk, which we wash carefully and process a few hours after harvesting to preserve its freshness. For every 100 grams of compote, we use 110 grams of fresh rhubarb. Because we use fresh root, our compote is not bitter, but has a balanced and pleasantly intense flavour. The result is a fruit-rich product reminiscent of traditional homemade recipes. We recommend enjoying it on toast or with cheese: each jar reflects our approach to our work, which is based on attention, care and respect for tradition.

Varietal characteristics

Rhubarb is a perennial herbaceous plant that has been cultivated for centuries and was already known more than 2,000 years ago. It is a hardy, resistant plant that grows well in different types of climate.
There are several varieties of rhubarb, some of which can grow very large, up to three metres in height. The leaves are broad and grow in a circle at the base of the plant. They have long, fleshy stalks (the stems), which are the part used in cooking.
The plant produces small flowers, grouped in large panicles, with white or pale yellow petals. After flowering, small nut-shaped fruits with well-defined corners form.
Rhubarb is best known for its use in cooking. Its distinctive flavour, slightly bitter but aromatic, makes it ideal for desserts, compotes and jams. Only the stems are used, while the leaves are not eaten.

Rhubarb 82%, cane sugar.

Nutritional values
Average values per 100g of product
Energy values	Kcal 199 / kJ 836
Fats	< 0,1 g
of which saturated fat	< 0,1 g
Carbohydrates	48 g
of which sugars	42 g
Protein	0,9 g
Salt	0,1 g
Fibres	1,7 g

The salt content is due to the presence of sodium

Store unopened in a cool, dry place.

After opening, store at +4 ֯C and consume within 3-4 days.

Formato	345g

Description

Varietal characteristics

Rhubarb is a perennial herbaceous plant that has been cultivated for centuries and was already known more than 2,000 years ago. It is a hardy, resistant plant that grows well in different types of climate.
There are several varieties of rhubarb, some of which can grow very large, up to three metres in height. The leaves are broad and grow in a circle at the base of the plant. They have long, fleshy stalks (the stems), which are the part used in cooking.
The plant produces small flowers, grouped in large panicles, with white or pale yellow petals. After flowering, small nut-shaped fruits with well-defined corners form.
Rhubarb is best known for its use in cooking. Its distinctive flavour, slightly bitter but aromatic, makes it ideal for desserts, compotes and jams. Only the stems are used, while the leaves are not eaten.
Ingredients

Rhubarb 82%, cane sugar.

Nutritional Table

Nutritional values
Average values per 100g of product
Energy values	Kcal 199 / kJ 836
Fats	< 0,1 g
of which saturated fat	< 0,1 g
Carbohydrates	48 g
of which sugars	42 g
Protein	0,9 g
Salt	0,1 g
Fibres	1,7 g