in Dessert Recipes

Strawberry-Rhubarb-Pepperoni

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Ingredients for 4 servings:

  • 500 g rhubarb
  • 500 g strawberries
  • 2 tbsp jelly (blackcurrant jelly)
  • 4 tbsp red wine
  • 2 tbsp cornstarch
  • 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and hull the rhubarb and strawberries. Peel the rhubarb if necessary, then cut into pieces. Halve the large strawberries. Melt the currant jelly in a saucepan. Add the rhubarb, half the strawberries, sugar, and 1 tablespoon of red wine. Cover and simmer. When the rhubarb is soft, stir the cornstarch with 3 tablespoons of red wine until smooth, add to the fruit, and bring back to a boil. Add the remaining strawberries and chill the compote. Serve with vanilla sauce.

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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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