in Dessert Recipes

Rhubarb and apple compote

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Ingredients for 4 servings:

  • 500 g rhubarb
  • 500 g apples
  • 1 lemon(s), juice
  • 100 g brown sugar
  • 3 tbsp honey
  • 1 tsp, heaped cinnamon powder
  • 50 ml balsamic vinegar
  • 125 ml red wine, dry or semi-dry
  • 750 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

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Combine water, brown sugar, and cinnamon in a saucepan. Cut the trimmed rhubarb and peeled apples into bite-sized pieces and add. Bring to a boil, then simmer covered for 5-10 minutes. Add the red wine, balsamic vinegar, and lemon juice, bring to a boil briefly, and simmer for another 5-10 minutes, until the desired consistency is reached. Remove from the heat and let cool slightly. Then stir in the honey. Season to taste and sweeten again if desired. Store in the refrigerator. We like the compote best when it’s left to stand for a day and served ice-cold with a dollop of whipped 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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