John Myers
Rabarber Compote with Tonka Beans
The perfect rabarber compote with tonka beans recipe with a picture and simple step-by-step instructions.
- 6 Poles Rabarber
- 50 g Brown cane sugar
- 1 Tonka bean
- The tonka bean is the seed of a tropical tree with a fine note of vanilla, rum and bitter almond. Caution: The coumarin contained in high doses can be harmful to health! In small amounts, coumarin has a mood-enhancing and calming effect.
- Wash and clean the Rabarber sticks (cut off the ends and the green) and cut into pieces approx. 1 cm in size. It doesn’t have to be peeled.
- Mix the pieces together with the cane sugar in a saucepan and let it rest for about 1 hour so that the sugar draws the water out of the Rabarber.
- Bring to the boil and cook while stirring until the pieces are soft.
- During the cooking, I rubbed some of the Tonka bean into it (with a muscat grater and let the small rest of the bean cook for about 3 minutes. Remove it again later … the bean can then be washed again be used.
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