in Dessert Recipes

Strawberry-rhubarb compote

updated

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Ingredients for 4 servings:

  • 1 kg rhubarb
  • Lemon juice, some dashes
  • 100 g sugar
  • 300 g strawberries
  • cinnamon, 2 – 3 pinches

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes

1. Clean the rhubarb and cut into small pieces. Mix in a large saucepan with lemon juice and 100g sugar, cover, and let stand for 1-2 hours. 2. Clean and finely chop the strawberries. Bring the rhubarb mixture to a boil, then simmer over low heat for 5-7 minutes, stirring occasionally, until the rhubarb breaks down. Season the compote with cinnamon, if desired. 3. Remove the pan from the heat, stir the strawberries into the hot compote, and let stand for 30 minutes. 4. Before serving, season the compote with sugar, cinnamon, and lemon juice to taste. Vanilla yogurt goes well with it.

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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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