Rhubarb is not only delicious, it also contains a lot of vitamin C, numerous nutrients and plenty of minerals. For some, it may even bring back wonderful childhood memories!
Ingredients
- 4 stalks rhubarb
- 1 bean vanilla
- 5 tbsp cane sugar
- 1 1/2 tbsp potato starch
Servings: people
Units:
Instructions
- Wash the rhubarb stalks — the red outer skin gives a nice colour, but we actually recommend to peel the stalks because of the oxalic acid.
- Chop rhubarb into slices approx. 1cm thick
- Add the pieces to simmering water until they are just about covered
- Slice open the vanilla bean and scrape it out
- Add the vanilla bean and pulp to the water
- Boil the rhubarb until soft
- Remove the vanilla bean
- Add the potato starch and let compote thicken
- Add sugar to taste
Recipe Notes
Our tip:
This rhubarb compote goes perfectly with homemade vanilla ice cream or vanilla custard.
What do you think?