in Dessert Recipes, Germany

Rhubarb compote

Spread the love

Ingredients for 6 servings:

  • 750 g rhubarb
  • Water
  • 5 tbsp sugar
  • 1 liter ice cream (vanilla)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Wash the rhubarb, trim off the roots and leaves generously, peel if necessary (only if necessary), then cut into bite-sized pieces. Place the rhubarb pieces in a saucepan and fill with water so that the pieces are lightly covered. Then add 5 tablespoons of sugar and bring the rhubarb to a boil, uncovered. Remove immediately from the heat and let cool (this takes time). Add more sweetener if desired. Fill dessert bowls with ice cream (3 scoops) and spoon the rhubarb over the top. Tip: If you have any leftovers, you can serve the rhubarb as a compote without the ice cream!

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.

Ham cake

Salzburger Nockerln