John Myers
Rhubarb Compote with Raspberries
The perfect rhubarb compote with raspberries recipe with a picture and simple step-by-step instructions.
- 250 g Rhubarb
- 3 tbsp Sugar
- 0,333333 From a vanilla pod
- 0,25 From a cinnamon stick
- 1 Star anise
- An approx. 5 cm long Streiefn lemon peel
- 60 g Raspberries, frozen
- 1 tsp Food starch
- 125 g Organic cream
- 1 tsp Chopped pistachios
- Clean and wash the rhubarb and cut into pieces. Put in a saucepan, sprinkle with sugar and let steep for about 20-30 minutes. Cut open the vanilla stick, scrape out the pulp and add to the rhubarb along with the pod. Add the cinnamon stick, star anise and lemon peel and bring everything to a boil. Let the compote simmer for about 5-8 minutes.
- Add the frozen raspberries and stir well. Mix the cornstarch with a little water and bind the compote with it. Set aside and let cool for about 20 minutes. Remove the spices and distribute in dessert bowls, chill.
- Serve the compote sprinkled with whipped cream and chopped pistachios.
- Tip 4: The cinnamon stick can be sawed through with a sharp bread knife.
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