in Dessert Recipes, France

Rhubarb compote with ginger and strawberries

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Ingredients for 4 servings:

  • 1 kg rhubarb
  • 500 g strawberries
  • some ginger, fresh
  • 750 ml water
  • 350 g sugar
  • 1 vanilla pod(s)
  • 125 ml rum

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Cut the peeled rhubarb into 5 cm pieces and blanch briefly (max. 4 minutes), then rinse and drain. Bring the water to a boil in a large saucepan with the sugar, finely chopped ginger, and the scored vanilla pod. Then add the rhubarb and simmer for another 18-20 minutes, until the rhubarb is almost falling apart. Then add the strawberries (just wash them and remove the stems) and the rum and simmer for another 3-5 minutes. Remove from the heat and let cool and infuse for at least 1 hour. Pour into glass bowls and serve either plain or garnished with vanilla ice cream or a mint leaf.

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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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