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Simple Rhubarb Compote

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Simple Rhubarb Compote

The perfect simple rhubarb compote recipe with a picture and simple step-by-step instructions.

  • 500 g Fresh rhubarb
  • 1 Vanilla pod
  • 100 g Extra fine sugar
  • 1 pinch Salt
  • 125 ml White wine
  • 125 ml Water
  • 2 tablespoon Cranberry syrup
  1. Peel the rhubarb stalks and cut into small pieces. Cut the vanilla pod lengthways and scrape out the pulp with the back of the knife.
  2. In a saucepan, bring the wine with water, sugar, salt and vanilla pulp to the boil, add the pieces of rhubarb, put a lid on and simmer for about 4 to 5 minutes.
  3. Remove from heat, stir in the red syrup and let the compote cool down completely. Because I love hearty rhubarb very much, I prefer to enjoy this compote straight (well chilled, of course).
  4. But my husband likes it with vanilla pudding or with a little vanilla sauce.
Dinner
European
simple rhubarb compote

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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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