in Dessert Recipes

Strawberry-Rhubarb-Pepperoni

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Ingredients for 4 servings:

  • 1 kg rhubarb
  • 500 g strawberries
  • 4 tbsp jelly, blackcurrant jelly
  • 2 tbsp cornstarch (Mondamin)
  • 2 tbsp sugar
  • 2 tbsp water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a fruity delight

Peel the rhubarb and cut into pieces. Wash and hull the strawberries. Halve any larger ones. Heat the currant jelly in a saucepan and melt. Add the rhubarb and half of the strawberries. Cover and bring to a boil. Stir the Mondamin with 3 tablespoons of cold water until smooth, then add to the fruit and bring back to a boil. Then season with sugar. Add the remaining strawberries (do not boil) and chill the compote. It tastes delicious with vanilla sauce, vanilla ice cream, sweet pancakes, and rice pudding.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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