Crispy rhubarb compote

Ingredients for 4 servings:

• 1 kg rhubarb
• 150 g sugar
• 1 stalk(s) cinnamon
• 1 vanilla pod(s)
• 1 lemon(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

Dessert – fruity, sweet and not mush

Wash the rhubarb stalks and trim away any damaged parts. Remove any strings, but retain as much of the red skin as possible (newer varieties have hardly any strings). Cut the stalks crosswise into 1 cm wide slices. Mix with the sugar. Peel a few thin strips of lemon peel—untreated and washed, of course—and squeeze the juice from one half. Scrape out the vanilla pod, mix the seeds and pod, as well as the cinnamon stick, lemon peel, and lemon juice, into the rhubarb. Microwave at 650 watts for 4-6 minutes. Do not stir. Let it cool in the liquid, preferably overnight, then remove the peel, cinnamon stick, and vanilla pod. Note: My goal in experimenting with this recipe was to sweeten the rhubarb while maintaining a crisp bite (and not the usual overcooked bits) and to achieve as authentic a rhubarb flavor as possible. This works best in the microwave (although the time and wattage can be adjusted). It’s important to stir the cooked pieces as little as possible to prevent them from falling apart. Adding liquid isn’t necessary; it will naturally come from the sugar. However, if you’d like more, you can add a little water (not fruit juice, as that will alter the flavor).