Rhubarb – Ginger – Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 bunch rhubarb
- 1 piece (s) ginger root, approx. Finger length
- 6 tablespoon sugar, more if necessary
- 4 clove (s)
- 1 teaspoon, leveled cinnamon powder
- water
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb and ginger. Cut the rhubarb into pieces approx. 2-3 cm long, cut thick sticks in half lengthways. Halve the ginger lengthways, cut into large pieces, prick the cut side several times with a sharp knife, so the aroma comes out better when cooking. Put in a saucepan, cover with water, add the cloves and cinnamon. Cover and let simmer for at least 1/2 hour. The rhubarb should cook into thin fibers, if necessary cook longer. Add sugar, remove spices, season to taste. If necessary, add more sugar and spices and bring to the boil again.
- To let it cool down.
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