Name: Rhubarb compote
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: World
Ingredients: 500 gram ripe rhubarb stalks; 100 gram sugar (depends on the sourness of the rhubarb); 1/2 vanilla pod; 40 ml water

Ingredients

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500 gram ripe rhubarb stalks
100 gram sugar (depends on the sourness of the rhubarb)
1/2 vanilla pod
40 ml water

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Kitchen equipment

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cutting board & chef's knife
medium-sized pan
wooden spoon

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Preparation

15 minutes 6 people Side dishes

View the original recipe via:
https://ohmydish.com/recipe/rhubarb-compote

Making the rhubarb compote -- 15 minutes

RINSE the rhubarb and remove both ends. CHOP the rhubarb into pieces and ADD them along with the sugar and water to the medium-sized pan.

SPLIT the vanilla pod and ADD the pod and seeds to the pan. Let the rhubarb cook for a few minutes on medium heat.

You'll notice the rhubarb will fall apart after a few minutes. Let the compote cook a few minutes more until most of the moisture has evaporated. The water added was only to prevent the rhubarb from burning at the beginning.

STIR the compote with a wooden spoon, if needed SEASON with some more sugar if the rhubarb turned out too sour. REMOVE the vanilla pod and serve this lovely compote added to a bowl of yogurt or as part of a dessert. Enjoy!

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