John Myers
Ingredients for 4 servings:
- 1 kg rhubarb
- 150 g sugar
- 3 packets of vanilla sugar
- 1 packet of vanilla pudding powder for cooking
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes
Wash the rhubarb and peel it if necessary; I always peel store-bought rhubarb. If you’re growing your own rhubarb, trim out any dirty bits. Cut the rhubarb into small, approximately 1.5-2 cm pieces and place them in a saucepan. Sprinkle the sugar and vanilla sugar over the rhubarb, stir, and let it steep for about 45-60 minutes, stirring occasionally so the sugar can draw the juices from the rhubarb. This saves you having to add any additional liquid. Once everything has steeped, take a little of the juice and mix it into the custard powder. Bring the rhubarb to a boil until it’s completely soft and has broken down, stirring occasionally. Just before it comes to a boil, stir in the mixed custard powder and bring everything to a boil, stirring constantly. Then remove from the heat and let cool. Tastes delicious on semolina, yogurt, rice pudding, and pudding. I also use the compote as a base for cakes or as a whole layer, for example, in a fruit cake with meringue on top. You can also stir in cinnamon to taste while cooking, and if you prefer it sweeter, increase the sugar to 200g as needed. I pour the compote into jars and refrigerate them. If you omit the custard powder, you can also preserve it.
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