Gastronomixs

Rhubarb compote with hibiscus

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Rhubarb compote with hibiscus

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Ingredients

500

g

rhubarb

100

g

sugar

50

g

red port wine

5

g

hibiscus

1

pod

vanilla

Preparation method

  • Chop the rhubarb into chunks.
  • Boil all the ingredients together to produce a compote.
  • Strain the mixture, collect the liquid, and reduce it to a syrupy texture.
  • Stir the syrup into the rhubarb compote.

Serving suggestions

  • As a component in a dessert, e.g. with strawberries and yoghurt ice cream.
  • As a filling for cakes, e.g. with mascarpone.

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