in Dessert Recipes

Rhubarb compote

updated

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Ingredients for 8 servings:

  • 2 kg rhubarb
  • 100 g sugar
  • 1 vanilla pod(s)
  • 1 pack of gelatin powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash and peel the rhubarb (newer varieties don’t need peeling). Cut the rhubarb stalks into approximately 1 cm long pieces. Place the rhubarb in a pot of water (the water should just cover the rhubarb). Add the sugar and the vanilla pod, cut lengthwise, and bring to a boil. Prepare the gelatin according to the package instructions and add it to the boiling rhubarb. Let everything 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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