in Dessert Recipes

Rhubarb compote from the oven

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Ingredients for 1 servings:

  • 1 kg rhubarb
  • 200 g sugar
  • 100 g raspberries, fresh or frozen
  • 1 stalk(s) cinnamon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Goes very well with curd dumplings and/or vanilla ice cream

Preheat the oven to 200 degrees Celsius (convection oven). Remove the coarse fibers from the rhubarb stalks, wash the stalks, and cut them into approximately 4 cm long pieces. Boil the sugar with 5 tablespoons of water. Sort the fresh raspberries. Place the rhubarb, raspberries, and the cinnamon stick in a narrow loaf pan or casserole dish. Pour the sugar syrup over the rhubarb, cover tightly with aluminum foil, and bake in the hot oven for 30-35 minutes. Serve the rhubarb compote hot or lukewarm, or immediately pour into clean, sterilized jars and seal.

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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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