Description
A simple, fruity compote with tender rhubarbe and a touch of vanilla. Slightly tart and sweet, perfect for desserts, yogurt, or ice cream. Evokes nostalgic comfort in every spoonful.
Ingredients
1 kg fresh rhubarbe, firm
150 to 250 g sugar (adjust to taste and rhubarbe acidity)
1 vanilla bean or 1 tsp pure vanilla extract
Instructions
Wash rhubarbe stems thoroughly under cold water; trim ends and cut into 2-3 cm pieces
Split vanilla bean lengthwise and scrape out seeds (or use extract)
In a pot, combine rhubarbe pieces, sugar, and vanilla seeds/extract
Let macerate 10-15 minutes if time allows
Cook over medium heat, bring to gentle boil, then reduce to low
Stir gently until rhubarbe is tender (8-15 minutes)
Remove from heat; let cool completely before transferring to airtight jar
Notes
Rhubarbe acidity varies by growing conditions-starter 150g sugar recommended
Cool uncovered first to thicken
Store refrigerated up to 1 week
Serves 4-6 people
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 25g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg