in Dessert Recipes

Rhubarb compote

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Ingredients for 8 servings:

  • 1 kg rhubarb
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 1 tbsp sauce thickener, white or cornstarch
  • Water, as needed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Trim the rhubarb, peel off the top skin from the ends, cut into approximately 1.5 cm pieces, rinse briefly, and place in a saucepan with a little water. Add the sugar, vanilla sugar, and, just before boiling, the white sauce thickener, and bring to a boil. Immediately remove the pan from the heat, otherwise the rhubarb compote will fall apart. If you want it to retain its bite, remove the compote from the pan and pour it into a bowl, then immediately place it in a cold water bath to cool.

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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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