Rhubarb-apple-raspberry Compote
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large apple
- 1 bunch rhubarb, approx. 4 - 6 sticks
- 2 handfuls raspberries, fresh or frozen
- 1 tablespoon honey
- 200 ml water
- 2 cinnamon stick (s)
- 3 carnation (s)
- 1 teaspoon cardamom
- 1 pinch (s) vanilla powder
- 1 dash lemon juice
Print Recipe
Pin Recipe Instructions
- Remove the core from the apple and cut it into bite-sized pieces. Peel the rhubarb and cut into 1 - 2 cm pieces.
- Bring the rhubarb and apple to the boil with water and spices, then add the raspberries and steep the compote for about 10 minutes and let it cool.
- Tastes great with vanilla ice cream, but also with yogurt or curd cheese.
- I also enjoy it in the morning porridge.
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