Rhubarb Compote

Rhubarb Compote

Today just a simple rhubarb dessert. The compote is very fruity, as the sugar will balance the tartness of the rhubarb.

Rhubarb Compote

Adapted from Ich helf dir kochen by Hedwig Maria Stuber


750 g rhubarb
250 ml water
125 ml white wine
100 g sugar *

* Used brown cane sugar.


Peel the rhubarb and cut into inch-long pieces. Bring the water and wine to a boil and dissolve the sugar. Add the rhubarb and let simmer on low heat for about 3-4 minutes. (The rhubarb will start to fall apart quickly, so don't walk away at this point.) Let cool and serve.


Jeanne said...

This sounds like it would be a great topping for fresh strawberry ice cream. I'm not sure why that's the first thing that came to my mind, but it sounds good to me!

Elle said...

I love rhubarb but usually see a rosy version. Love your more yellow compote. Bet the wine makes it sing!