John Myers
Rhubarb Compot with Raspberries
The perfect rhubarb compot with raspberries recipe with a picture and simple step-by-step instructions.
- 100 g Sugar
- 100 ml White wine
- 100 ml Water
- 1 Orange, peel and juice
- 1 kg Rhubarb
- 1 tbsp Food starch
- 250 g Raspberries, frozen
- Wash the rhubarb thoroughly and cut away any damaged areas. There is no need to peel the rhubarb. The color of the compote will turn out much nicer and more intense red if you don’t do it.
- Cut the rhubarb into small pieces, place in a saucepan and mix everything together with the sugar, water, white wine, orange juice and the peel. Now wait about 1 hour for the sugar to draw water from the rhubarb, stirring occasionally if necessary.
- Cook, stirring, until the rhubarb pieces are soft. Mix the cornstarch with 2 teaspoons of water and use it to thicken the compote. Stir in the Himmberen. Let the compote cool down and sweeten if necessary.
- TIP 4 – vanilla sauce (see KB)
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