in Dessert Recipes

Rhubarb compote from the oven with sour cream sauce

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg rhubarb
  • 300 g gelling sugar (1:3)
  • Lemon juice, to taste
  • Cinnamon, to taste
  • 150 g sour cream
  • 1 pack of pudding powder, vanilla
  • some milk
  • Sugar, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and delicious

Wash and trim the rhubarb, and cut into approximately 2cm pieces. Mix with the sugar, lemon juice, and cinnamon. Layer the mixture in a very large casserole dish (otherwise it will overflow later), cover with aluminum foil, and place in an oven preheated to 180°C (top and bottom heat). Bake for approximately 45 minutes. Ladle into bowls and let cool. Meanwhile, mix the sour cream with the pudding mix, milk, and sugar (vanilla sugar is also acceptable). Finally, spread the sour cream sauce over the rhubarb compote and garnish with lemon balm or mint.

Facebook Comments

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.

Lamb's lettuce with beluga lentils and lukewarm sweet potatoes

Eichkatzerls Oat – Spelled – Crunchy