John Myers
Ingredients for 1 servings:
- 1 kg rhubarb, ready to cook
- 4 tbsp, heaped cane sugar
- 1 orange(s), juice
- 1 vanilla pod(s), including the pulp or 1 pinch of vanilla powder
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes
Peel the rhubarb and cut into pieces about 1 cm long. Then blanch for 1 minute and refresh in cold water. Mix the sugar and rhubarb in a bowl and let it stand for 30 minutes. Do not discard the water that comes out. Squeeze the orange and add the juice to the rhubarb. Add the vanilla pod or powder and mix everything together. Now you can either let it simmer on low heat for 15 minutes and then consume it soon, or fill everything into preserving jars, making sure there is a piece of vanilla pod in each jar. Close the jars and boil down. I recommend the following boiling times: In a preserving pot: 70°C, 15 min. In the oven with added steam: 100°C, 25 min. In the oven without steam: 175°C, until bubbles rise in the jar. Then turn off the oven and simmer for a further 30 minutes. Once preserved, the compote will easily keep unrefrigerated for 1 year.
Facebook Comments