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
Associated products
Chef's tip
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
1Wash it and cut it into small sections of about 1 to 2 cm.
- 400 g of rhubarb
2Split the vanilla pod in half and scrape out the seeds (if you're using the extract, save it for later).
- 1 vanilla bean
3In 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
4Simmer over low heat for 15 to 20 minutes, stirring regularly. The rhubarb should collapse and become tender.
5Remove the pod, taste and adjust the sugar if needed.
Use the compote as a topping on your favorite ice cream.
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