Rhubarb compote

Name: Rhubarb compote
Total time: 10 min
Yield: 4
Cuisine: English,Signature Cuisine
Ingredients: Rhubarb: 500 g of; Sugar white: 3 tbsp. of

Features:

Cuisine:

10 min
Serves 4
Easy

Ingredients

500 g of Rhubarb
3 tbsp. of Sugar white

Directions

Rhubarb is nature’s first springtime source of vitamins. Along with ramsons and sorrel, rhubarb is a superfood that allows people to replenish vitamins and minerals after winter. Rhubarb is rich in fiber, which is great for the microbiome.

Rhubarb roots have medicinal value, with their extract used to stimulate appetite and regulate digestion.

The stems, on the other hand, are what are most often used in cooking. They have a sour taste and a pleasant apple and strawberry flavor. Rhubarb is used to make jams and succades or bake pastries with it.

Today we will make a very simple, convenient, delicious and healthy dish, rhubarb compote. That’s what rhubarb is called a little stewed with sugar. The recipe uses a small amount of sugar, but you can add more to your taste.

Rhubarb compote is stored well in the fridge. You can serve it with pancakes or fritters, porridges, as well as with meat dishes.

Bon Appétit!

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Steps

Done

Wash the rhubarb stalks and cut the leafy part off. Then slice the remaining stalks into 1 to 2 cm slices.
Put the rhubarb into a small saucepan, sprinkle them with sugar and bring them to a boil over medium heat. Stir occasionally, gently. The rhubarb will give juice and soften during this time. While heating, the pieces will become very soft and start falling apart. Take rhubarb off the heat before it is completely apart.
Bon Appétit!