Strawberry-rhubarb compote

Ingredients for 2 servings:

• 150 g rhubarb, two young stalks
• 150 g strawberries
• 100 ml dry white wine
• 2 tbsp vanilla sugar
• ½ vanilla pod(s)
• 1 tbsp cornstarch

Instructions

Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

successful conclusion to a spring menu

Finely peel the skin from the fresh, young rhubarb and cut into pieces about three centimeters long. Mix the pieces in a saucepan with 1 tablespoon of vanilla sugar and let it draw juice for 15 minutes. Scrape the seeds from half a vanilla pod and add it to the rhubarb along with the pod; let it marinate. Carefully clean the strawberries, then halve or quarter them. Mix them in a bowl with the remaining vanilla sugar and the white wine. After the marinating time, bring the pot with the rhubarb to a boil and simmer over low heat for two minutes. For young stalks, this time is perfectly sufficient. If you use thicker stalks, the cooking time can be increased to 3-4 minutes. Be careful that the pieces only become soft but do not fall apart. Dissolve the cornstarch in 2 tablespoons of cold water and stir into the rhubarb. Bring to a boil and simmer gently for one minute until the mixture thickens. Remove from the heat and stir in the strawberries. Divide into glasses and chill for 2 hours. Serve the compote with vanilla pudding or a dollop of whipped cream.