in Dessert Recipes

Light rhubarb and strawberry compote

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Ingredients for 4 servings:

  • 400 g rhubarb
  • 250 g strawberries
  • 250 ml grape juice, red
  • 1 tbsp lemon juice
  • 30 g cornstarch
  • some water as needed
  • e.g. powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Cut the washed and peeled rhubarb into approximately 1 cm long pieces. Wash and quarter the strawberries. Simmer the rhubarb with the grape juice and lemon juice for about 10 minutes. Mix the cornstarch with a few tablespoons of water and stir it into the rhubarb mixture along with the strawberries. Bring to a boil once. Season the porridge with powdered sugar to taste, depending on your desired sweetness – and you’re done! This refreshing, quick dessert tastes great with plain condensed milk or whipped cream (it’s vegan with soy cream).

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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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