The rhubarb season lasts from May to July, so the time when you can enjoy your unique taste is actually quite limited. That is why we present a rhubarb compote recipe in this article, as well as ideas for desserts and dishes in which you can use it. The recipe is quick and easy, without much sugar, so that the perfect mild acid and slightly sweet combination is created, which everyone is looking for in a good rhubarb compote.
Rhubarb compote recipe - the preparation is that simple
This rhubarb compote recipe fits well with all types of desserts, but is also a wonderful addition to meat dishes, in which I personally like to use it as a sauce.
Ingredients for the rhubarb compote recipe:
- 500 g Rhabarber
- 200 g of sugar
- Juice of 1/2 lemon or lime
Instructions on how to prepare it:
- Wash the rhubarb well and cut it into 2 cm long pieces. Put the pieces in a saucepan that is large enough to absorb them all.
- Add a very small amount of water (about 25 ml). The rhubarb releases a lot of liquid so that the water that you now add is only used to ensure that the rhubarb does not stick to the bottom of the pot.
- Add the sugar and lemon juice and bring the compote to light cooking.
- Let the rhubarb compote cook for about 10 minutes or until the rhubarb has fallen into its characteristic strands.
- Then remove from the stove and let it cool. Pour the compote into a (sterile) glass and put it in the fridge.
Read too:Boil compote: Helpful tips for making the fruity mixture for optimal enjoyment!
How long can you keep rhubarb compote? You can keep the compote in the fridge for 1 to 2 weeks. If you want to keep it longer, you have to freeze the compote in a suitable container.
- Notice: Rhubarb should be cooked for a maximum of 10 to 15 minutes.
Different types of how you can enjoy rhubarb compote
On ice cream: Literally a dessert in sixty seconds. Serve the compote as long as it is still warm to achieve an attractive temperature contrast.
With honey and cream: Cool the compote well. Beat the cream and stir until a homogeneous mix is created. Sweet with honey and put in a high glass.
Мit Prosecco and champagne: Puree the compote until it is smooth. Put a few tablespoons of it in a high glass and fill it up with chilled Prosecco or champagne. Stir and serve.
Rhubarb compote with vanilla pudding or yogurt: Put a spoon compote in a glass and cover it with warm vanilla pudding. Or for a special snack, put yogurt and compote in a glass and sprinkle it with crushed nuts.
As a side dish to meat: The thick consistency of the rhubarb compot and its sour-sweet taste make it a perfect addition as a sauce for grilled beef and pork.
Rhubarb recipes for desserts - how can you prepare crumble, dessert in the glass, cheesecake or cake? You can do thatFind out here!
