Rhubarb compote with crème fraîche

Name: Rhubarb compote with crème fraîche
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Rhubarb; 1⁄8 l + 5 tablespoons cherry nectar; 6 TABLESPOONS Sugar; 1 (approx. 20 g) heaped tablespoon of cornflour; 150 g Fresh cream; 1 package Vanillin sugar; 1 TEASPOON Lemon juice; 8–10 Strawberries; 7-10 Tbsp Mint

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Rhubarb
1⁄8 l + 5 tablespoons cherry nectar
6 TABLESPOONS Sugar
1 (approx. 20 g) heaped tablespoon of cornflour
150 g Fresh cream
1 package Vanillin sugar
1 TEASPOON Lemon juice
8–10 Strawberries
7-10 Tbsp Mint

Directions

1
Clean, wash and cut the rhubarb into small pieces. 1⁄8 Boil up l cherry nectar and 5 tablespoons sugar. Cover the rhubarb and cook over medium heat for about 5 minutes. Stir starch with 5 tbsp. water until smooth.
2
Bind rhubarb with it. Bring to the boil again briefly. Let the compote cool down.
3
Mix crème fraîche, vanilla sugar and lemon juice. Wash, clean and halve the strawberries. Caramelise 1 tbsp. sugar in a pan until golden brown. Stir in 5 tablespoons of nectar and bring to the boil. Swivel the strawberries in it.
4
Let it cool down.
5
Arrange the rhubarb compote in dessert bowls. Decorate with crème fraîche, strawberries and mint.