Rhubarb – Strawberry – Compote with Vanilla and Ginger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- g 1,000 rhubarb
- 500 g strawberries
- water
- 8 tablespoon cane sugar (raw)
- 0.5 ½ vanilla pod (s)
- 1 tuber / n ginger root, small
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb and cut into small pieces. Clean and halve / quarter the strawberries. Put both in a saucepan and fill up with water. Peel the ginger and add it together with the raw cane sugar. Scrape out the vanilla pod and place in the pan with the empty pod.
- Bring to the boil briefly. Season to taste with lemon juice and chill.
- Remove the ginger and vanilla pod before serving.
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