What does rhubarb compote go with?

Conjuring up a sweet and sour compote from the stalked vegetable is really no mean feat. Prepare, leave to infuse, cook - and you're done. Rhubarb compote is not only quick to prepare, you also only need a few ingredients. The finished compote tastes great with milk or a scoop of vanilla ice cream and a spoonful of whipped cream. Rhubarb compote also makes an excellent topping for cheesecake or as a fruity accompaniment to Buchteln. When freshly cooked, rhubarb compote can be kept in the fridge for several days.

Recipe: Rhubarb compote with just three ingredients

You only need these 3 ingredients to make a delicious rhubarb compote:

• approx. 1 kilogram of rhubarb
• 200 g sugar
• 2-3 sachets of vanilla sugar

Preparation of the compote:

First wash and peel the rhubarb and cut off the woody ends. Then cut the stalks into approx. 1 to 3 cm pieces.

Place the rhubarb pieces in a pan with the sugar and vanilla sugar, mix everything well and leave the rhubarb to infuse for at least an hour.

Once the rhubarb has infused, heat it up and simmer for approx. 15 minutes, by which time the vegetables should be soft and falling apart. Season with sugar if necessary.

Tip: If you like, you can add a dash of lemon, but rhubarb is a very tart vegetable by nature.

Recipes with rhubarb

Rhubarb and strawberry crumble jam
Rhubarb tart with vanilla & raspberries
Chicken thighs with rhubarb chutney