Eichkatzerl`s Strawberry – Rhubarb – Compote

Summary

Ingredients

• 1 kg rhubarb, fresh
• 1 squirt lemon juice
• 300 g strawberries
• 10 tablespoon sugar
• cinnamon

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Instructions

1. Wash and peel the rhubarb. Cut into pieces and place in a large saucepan (it foams properly when cooked). Add the squeeze of lemon juice and sprinkle everything with the sugar. Mix well and let stand until the rhubarb has drawn a lot of juice (approx. 1 - 2 hours).
2. In the meantime, wash the strawberries and cut them into small pieces.
3. Bring the rhubarb to the boil and cook for about 5 minutes (it should have disintegrated well). Possibly add a little cinnamon (only if you like, it rounds off the taste a bit).
4. Take the pan off the stove and add the strawberries to the hot compote. Don`t cook anymore!
5. Let everything stand for half an hour.
6. Before serving, season again with sugar, cinnamon and lemon.
7. This goes well with vanilla yogurt or vanilla cream!
8. Annotation:
9. The total amount of sugar can vary! It all depends on the acidity of the rhubarb used and your personal taste. Therefore it is better to use a little less sugar first and then sweeten it after cooking!
10. The compote can also be boiled down or frozen very well!