Eichkatzerl's Strawberry-Rhubarb Compote

Ingredients for 4 servings:

• 1 kg rhubarb, fresh
• 1 dashes lemon juice
• 300 g strawberries
• 10 tbsp sugar
• e.g. cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

that tastes like spring

Wash and peel the rhubarb. Cut into pieces and place in a large pot (it will foam quite a bit when boiling). Add the squeeze of lemon juice and sprinkle everything with the sugar. Mix well and let stand until the rhubarb has released all of its juices (approx. 1-2 hours). Meanwhile, wash and chop the strawberries. Bring the rhubarb to a boil and simmer for about 5 minutes (it should be well broken down). Add a little cinnamon, if desired (only if you like; it rounds off the flavor a bit). Remove the pot from the heat and add the strawberries to the hot compote. Do not boil again! Let everything steep for half an hour. Season to taste with sugar, cinnamon, and lemon before serving. Vanilla yogurt or vanilla cream goes well with it! Note: The total amount of sugar can vary! It depends entirely on the acidity of the rhubarb used and your personal taste. Therefore, it’s best to use a little less sugar at first and then add more sugar after cooking. The compote can also be easily cooked or frozen!