Gastronomixs

Rhubarb and almond compote

This lovely compote goes well with the strong flavours of cheese and goose liver.

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

Rhubarb and almond compote

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Ingredients

1

kg

rhubarb

300

g

sugar

300

g

white wine

½

pod

vanilla

50

g

almond slivers

25

g

raisins

Preparation method

  • Clean the rhubarb.
  • Boil all the ingredients together until cooked.
  • Remove the compote from the heat when the liquid has reduced to one third.
  • Store in preserving jars.

Serving suggestions

  • As a component in a composition with goose or duck liver.
  • As a component in a composition with Stilton cheese.

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