- 500 gram ripe rhubarb stalks
- 100 gram sugar (depends on the sourness of the rhubarb)
- 1/2 vanilla pod
- 40 ml water
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- wooden spoon
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!