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).
In the meantime, wash the strawberries and cut them into small pieces.
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).
Take the pan off the stove and add the strawberries to the hot compote. Don`t cook anymore!
Let everything stand for half an hour.
Before serving, season again with sugar, cinnamon and lemon.
This goes well with vanilla yogurt or vanilla cream!
Annotation:
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!
The compote can also be boiled down or frozen very well!
Ingredients
Print Recipe
Pin Recipe