Wash the rhubarb thoroughly and cut away any damaged areas. There is no need to peel the rhubarb. The color of the compote will turn out much nicer and more intense red if you don`t.
Cut the rhubarb into small pieces, place in a saucepan and sprinkle with the sugar and vanilla sugar and mix everything together. Now wait about 1 hour for the sugar to draw water from the rhubarb, stirring occasionally if necessary.
It is absolutely unnecessary to add water afterwards! It would only dilute the compote. During the subsequent boiling, the amount of liquid increases again significantly on its own.
Cook, stirring, until the rhubarb pieces are soft. Let the compote cool down and sweeten if necessary.
The compote tastes wonderful on its own, but is also great with vanilla ice cream or mixed with natural yoghurt.
Ingredients
Print Recipe
Pin Recipe