Strawberry-rhubarb compote with ginger and vanilla ice cream

Name: Strawberry-rhubarb compote with ginger and vanilla ice cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g Rhubarb; 7-10 Tbsp walnut-sized piece of ginger; 125 ml Rhubarb juice; 75 g Sugar; 1 coated tablespoon of cornflour; 300 g Strawberries; 4 scoops of vanilla ice cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

300 g Rhubarb
7-10 Tbsp walnut-sized piece of ginger
125 ml Rhubarb juice
75 g Sugar
1 coated tablespoon of cornflour
300 g Strawberries
4 scoops of vanilla ice cream

Directions

1
Wash and clean the rhubarb and cut it into pieces about 1 cm long. Peel ginger and chop finely. Boil up rhubarb juice, ginger and sugar. Boil the rhubarb pieces for 2-3 minutes, then remove them and let them cool down on a tray or tray.
2
Stir starch and approx. 2 tbsp. water until smooth and stir into the liquid. Let simmer for about 1 minute, then let cool while stirring occasionally
3
Wash, clean and halve or quarter the strawberries. Add strawberries and rhubarb and let the compote cool down. Serve the compote with a scoop of vanilla ice cream
4
Waiting time approx. 45 minutes