Spiced rhubarb compote

Ingredients for 3 servings:

• 500 g rhubarb, peeled, cut into approx. 4 cm long pieces
• 5 tbsp sugar
• 1 vanilla pod(s), slit
• 1 piece(s) ginger (approx. 3 cm), peeled
• 100 ml white wine or juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

great with ice cream, cream rice or vanilla cream

Heat the sugar, ginger, and vanilla pod in a heavy pan or roasting tin and melt slowly. When the sugar begins to caramelize slightly, scatter the rhubarb pieces on top and then deglaze with the white wine. Simmer uncovered over low heat until the rhubarb pieces are soft but not falling apart. Finally, season to taste and add a little more sugar for desired sweetness. If you don’t want to use alcohol, you can use apple, pear, or white grape juice instead. The compote will be relatively thick and very aromatic because no water is added. For a more runny compote, use more liquid and, if necessary, replace half the wine with juice, as even 100 ml of wine produces a quite strong flavor.