John Myers
Ingredients for 4 servings:
- 500 g rhubarb
- 1 jar sour cherries
- 1 pack of red fruit compote powder without sago with raspberry flavor
- 100 g sugar, possibly less
Instructions
Working time approx. 15 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 15 minutes; Total time approx. 31 minutes
Wash and peel the rhubarb, cut it into pieces, put it in a saucepan with a little water and simmer until it breaks down. Take about 6 tablespoons of the cherry juice and put it in a mug. Add the sour cherries and the remaining fruit juice to the rhubarb in the pan and heat until smooth. Mix the red fruit compote powder and the sugar with the removed cherry juice until smooth. Remove the pan from the heat and stir the mixed powder into the hot pan. Return the mixture to the heat and bring to a boil briefly, stirring vigorously. Rinse a glass bowl with cold water. Put the rhubarb compote in the glass bowl and let it cool. Best served cold with something like vanilla sauce.
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