Rhubarb compote

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Caramelise 2 tablespoons of sugar and 2 tablespoons of water in a large pot until golden brown. Wash the lemon hot and rub dry. Peel the lemon peel thinly. Halve the lemon and squeeze 1 half. Clean, wash and cut the rhubarb into pieces. Deglaze caramel with 300 ml water and cook until the sugar is dissolved. Add rhubarb, lemon juice and zest and simmer for about 3 minutes.

2. 2

   Remove rhubarb with a skimmer. Mix red fruit jelly powder and 60 g sugar, stir with 6 tablespoons of water until smooth. Remove the pot from the heat, stir the red fruit jelly powder into the juice with a whisk, bring to the boil and continue to simmer for about 1 minute. Remove lemon peel. Add rhubarb again. Pour the compote into a large bowl and let it cool down. Arrange rhubarb compote and vanilla ice cream on small plates, decorate with mint

3. 3

   45 minutes waiting time

Nutrition Facts

KCAL
280 kcal

CARBS
48 g

FATS
8 g

PROTEINS
3 g