in Dessert Recipes

Rhubarb and strawberry compote

updated

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Ingredients for 1 servings:

  • 250 g strawberries
  • 150 g rhubarb
  • 100 ml white wine
  • 100 g sugar
  • 1 tsp lemon juice
  • ½ stalk(s) cinnamon
  • 10 g cornstarch
  • little water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the rhubarb thinly and cut into diamond shapes. Bring the white wine, lemon juice, sugar, and cinnamon stick to a boil. Add the rhubarb and let it steep, covered, for three to five minutes to retain some of its crunch. Remove the rhubarb and cinnamon stick from the liquid. Mix the cornstarch with a little water and stir into the stock. Bring to a boil to thicken the compote. Then add the rhubarb back in and refrigerate. Finally, halve or quarter the strawberries according to size and fold into the compote.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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