in Dessert Recipes, Germany

Rhubarb and strawberry compote

updated

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Ingredients for 2 servings:

  • 250 g strawberries, fresh
  • 3 stalk(s) rhubarb, 1 apple
  • 1 lemon(s), the juice
  • 125 ml syrup, elderflower syrup or fresh elderflowers 3 umbels
  • 150 g sugar
  • Water, as needed
  • 3 tbsp cornstarch (Mondamin)
  • 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the skin off the rhubarb and cut into 1 1/2-2 cm pieces. Peel, core, and slice the apple. Place both in a saucepan and add enough water to cover. Add the lemon juice, sugar, and vanilla sugar. Bring the rhubarb to a boil briefly and thicken slightly with the Mondamin light. Add the elderflower syrup or elderflowers and let cool slightly. Add the washed and chopped strawberries. Once chilled, it is ready to serve.

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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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