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Rhubarb compote


My rhubarb compote jag shows no signs of stopping To make it, roughly chop some rhubarb and toss it with a third of its weight in sugar (eg 1 kg of rhubarb to 300 g sugar). Put in a baking dish, ideally with half a dessicated vanilla bean from the vanilla sugar jar, now just barely exuding its perfume. Put in a shallow baking dish, cover tightly with aluminum foil, and bake at 350 F/150 C for 40 minutes or so. Let cool for fifteen minutes or so before gingerly removing the foil, then transfer to jars, spooning out the pooled juices equitably, and store in the refrigerator.



Yum! I can recommend the rhubarb compote with some plain yoghurt for a simple dessert that still feels special.

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