If necessary, clean the rhubarb, cut into 1 cm long pieces, sauté with lemon zest and vanilla sugar in a little water for about 5 minutes on a mild heat and let cool.
Mash the bananas, beat them with honey and fold them into the rhubarb.
Serve the compote sprinkled with toasted almond flakes.
This compote tastes very good with sweet semolina, rice or millet dishes.
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