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My review
Rhubarb-Strawberry Compote
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Marianne
"Rhubarb and strawberries are a classic combination. Only the rhubarb is cooked, the strawberries are mixed in raw. I like to serve this compote with chocolate ice cream or over waffles."
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Ingredients
50 m servings 186Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
- Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.
Footnotes
- Cook's Note:
- You can use vanilla extract instead of vanilla sugar. Stir in about 1/2 teaspoon after the cornstarch, when the rhubarb compote is off the heat.