Rhubarb compote
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 750 g Rhubarb
- 300 ml Cherry nectar
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Cinnamon
- 2-3 TABLESPOONS Sugar
- 150 g Fresh cream
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 7-10 Tbsp Mint leaves
Directions
- 1
Clean, wash and cut the rhubarb into pieces. Boil up cherry nectar in a pot. Steam rhubarb pieces for 5-8 minutes. Season to taste with lemon juice, cinnamon and sugar. Cool down
- 2
Mix crème fraîche and vanilla pulp. Arrange the rhubarb compote in portions with a blob of vanilla crème fraîche. Decorate with mint leaves. Add small pastry as desired.
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