in Dessert Recipes

Rhubarb, apple and raspberry compote

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Ingredients for 4 servings:

  • 1 large apple
  • 1 bunch rhubarb, approx. 4 – 6 stalks
  • 2 handfuls of raspberries, fresh or frozen
  • 1 tbsp honey
  • 200 ml water
  • 2 cinnamon sticks
  • 3 carnations
  • 1 tsp cardamom
  • 1 pinch(s) vanilla powder
  • 1 dash of lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Core the apple and cut it into bite-sized pieces. Peel the rhubarb and cut it into 1-2 cm pieces. Bring the rhubarb and apple to a boil with water and spices, then add the raspberries and let the compote steep for about 10 minutes and cool. It tastes great with vanilla ice cream, but also with yogurt or curd cheese. I also enjoy it in my morning porridge.

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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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