in Dessert Recipes

Rhubarb compote

updated

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Ingredients for 4 servings:

  • 1 kg rhubarb
  • 1 vanilla pod(s)
  • 200 g sugar
  • 100 ml water (or white wine)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

aromatic compote from the oven

Clean the rhubarb, cut it diagonally into approximately 1 cm thick slices, and place it on a deep baking sheet. Split open the vanilla pod and scrape out the seeds. Boil it with the sugar in the water (or white wine) until the sugar dissolves. Spread the syrup over the rhubarb and cover with baking paper. Bake in a preheated oven at approximately 180°C for approximately 10 minutes. Allow to cool and serve with whipped vanilla cream, or fill it into twist-off jars while still hot and seal immediately.

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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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