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Rhubarb and almond compote

This lovely compote goes well with the strong flavours of cheese and goose liver.
Vary by using different types of nuts, such as hazelnut or pecan

Creation by Joost de Koster, Danny Vanderhoven, Rekem, Belgium.

Makes 500g.

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Allergens and dietary requirements

  • Nuts
  • Sulphite
  • Vegan

Ingredients

1
kg
rhubarb
300
g
sugar
300
g
white wine
0.5
vanilla bean
50
g
almond slivers
25
g
raisins

Scale recipe

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