Vanilla rhubarb compote
Preparation : 15 min
Cooking : 20 min
Total time : 35 min Rest : 0 min
4 people
400 g of rhubarb
80 g of sugar
1 vanilla bean
3 tbsp of lemon juice
1 tbsp of water
Tips
Delicious on vanilla or yogurt ice cream, this compote adds a tangy, melting touch that perfectly balances the sweetness of the ice cream.
RECIPE STEPS
1
Wash it and cut it into small sections of about 1 to 2 cm.
- 400 g of rhubarb
2
Split the vanilla pod in half and scrape out the seeds (if you're using the extract, save it for later).
- 1 vanilla bean
3
In a saucepan, put the rhubarb, sugar, seeds and vanilla pod (or extract), and add a tablespoon of water and lemon juice.
- 400 g of rhubarb
- 80 g of sugar
- 1 vanilla bean
- 1 tbsp of water
- 3 tbsp of lemon juice
4
Simmer over low heat for 15 to 20 minutes, stirring regularly. The rhubarb should collapse and become tender.
5
Remove the pod, taste and adjust the sugar if needed.
Use the compote as a topping on your favorite ice cream.