Simple Rhubarb Compote

Rating: 3.6154 / 5.00 (13 Votes)

Total time: 1 hour



Peel the rhubarb thoroughly and then cut the stalks into 3 cm pieces.

Sprinkle with 100 g of sugar in a large bowl and leave to juice for 2-3 hours, stirring frequently.

Transfer the rhubarb to a saucepan and cook on the lowest setting with lemon zest, cinnamon and a little water if necessary.

Sweeten the mixture with a little sugar to taste. Remove the lemon zest and cinnamon stick from the pot and let the compote cool.

Garnish with a few fresh mint leaves before serving.

Preparation Tip:

Cooking the compote takes only a few minutes, the rhubarb should not become too soft if possible.

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