Stewed Rhubarb Rhabarberkompott
Experience the sweet-tart allure of Stewed Rhubarb Rhabarberkompott, a classic German-inspired dessert that highlights the delicate balance of rhubarb’s natural tanginess with a hint of vanilla and citrus. This quick and simple recipe combines tender chunks of rhubarb gently simmered in a light sugar syrup infused with a splash of lemon juice and aromatic vanilla extract. In just 25 minutes, you’ll create a versatile compote that can be served warm, chilled, or at room temperature. Perfect as a topping for yogurt, pancakes, or ice cream, or simply enjoyed on its own, this vibrant dish is a delightful way to showcase the unique flavor of fresh rhubarb. Whether you're revisiting childhood nostalgia or discovering this comforting treat for the first time, Rhabarberkompott is a must-try seasonal delight!
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Ingredients
- 500 grams rhubarb
- 100 grams granulated sugar
- 100 milliliters water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Directions
Step 1
Wash the rhubarb stalks thoroughly to remove any dirt or debris.
Step 2
Trim off the ends of the rhubarb and discard any tough or stringy parts. Cut the rhubarb into 2-3 cm (1-inch) chunks.
Step 3
In a medium saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar has dissolved completely to create a syrup.
Step 4
Add the rhubarb pieces to the saucepan and stir gently to coat them in the sugar syrup.
Step 5
Add the vanilla extract and lemon juice to the saucepan. Stir again to combine.
Step 6
Bring the mixture to a gentle simmer over medium-low heat. Avoid boiling, as this can break down the rhubarb too quickly.
Step 7
Cook the rhubarb for 10-15 minutes, stirring occasionally, until the rhubarb is tender but still holds its shape. The chunks should not disintegrate completely.
Step 8
Taste the compote and add additional sugar or lemon juice if needed, depending on your desired level of sweetness or tanginess.
Step 9
Remove the saucepan from the heat and allow the compote to cool slightly.
Step 10
Serve the rhubarb compote warm, at room temperature, or chilled. It can be enjoyed on its own, over yogurt, pancakes, ice cream, or as a topping for cake or porridge.
Nutrition Facts
| Serving size | (720.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 761.3 |
| Total Fat 1.1g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 23.6mg | 0% |
| Total Carbohydrate 188.6g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 172.9g | |
| Protein 4.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 372.6mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 1189.5mg | 0% |
Source of Calories