Rhubarb and pear compote

Ingredients for 3 servings:

• 300 g rhubarb
• 2 bulb(s)
• 50 ml pear juice
• 1 tbsp brown sugar
• 1 bag of vanilla sugar
• 1 stalk(s) cinnamon
• 1 dashes lemon juice
• 1 small banana(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

with banana

Clean and chop the rhubarb, then place it in a saucepan with the pear juice. Peel, quarter, core, and chop the pear, then add it to the rhubarb. Add the sugar, vanilla sugar, lemon juice, and cinnamon stick and mix. Bring to a boil, then simmer over medium heat for about 10 minutes, stirring occasionally. Remove from the heat, let it cool, and remove the cinnamon stick. Meanwhile, peel the banana, cut it into pieces, and mash it very finely with a fork on a plate. Mix the banana mixture into the cooled rhubarb and pear compote. Season to taste, transfer to a small bowl or dessert glass, garnish, and serve.