Rhubarb compote with vanilla pudding

Name: Rhubarb compote with vanilla pudding
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 800 g Rhubarb (net: 650 g!!); 100 g + 2 tablespoons sugar; 30 g Cornstarch; 500 g lactose-free milk pudding vanilla

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

800 g Rhubarb (net: 650 g!!)
100 g + 2 tablespoons sugar
30 g Cornstarch
500 g lactose-free milk pudding vanilla

Directions

1
Clean, wash and cut the rhubarb into small (3-4 cm) pieces. Put them into a pot with 200 ml water, bring to a short boil and steam over medium heat for about 7 minutes. Sweeten with 100 g sugar.
2
Stir the starch and 75 ml water until smooth and bind the rhubarb with it. Boil up while stirring, ready! Serve warm or cooled down. Serve with vanilla pudding.