Rhubarb compote with vanilla sauce

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 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. Stir starch and 75 ml water until smooth and thicken the rhubarb. Bring to the boil while stirring, done! Serve warm or cooled down.

2. 2

   For the sauce, mix sauce powder and 2 tablespoons of sugar. Stir with 6 tablespoons of milk until smooth. Bring the rest of the milk to the boil, stir in the mixed powder with a whisk. Boil up while stirring. Also serve warm or cold

3. 3

   1 hour waiting time

Nutrition Facts

KCAL
270 kcal

CARBS
50 g

FATS
5 g

PROTEINS
5 g