Gastronomixs

Rhubarb compote with vanilla

This vanilla compote is delicious with, for example, pepper syrup and mascarpone ice cream.

Creation by Edwin Schellekens, Kruiden en Jasmijn restaurant, Woudrichem, the Netherlands.

Rhubarb compote with vanilla

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

ml

water

150

g

sugar

1

whole

vanilla

1

kg

rhubarb

Preparation method

  • Peel the rhubarb and cut into small pieces.
  • Boil all the ingredients together in a pan with the lid on.
  • Allow to cool in a preserving jar.

Serving suggestions

  • As part of a dessert, e.g. with mascarpone ice cream.
  • As part of a dessert, e.g with strawberries and pepper syrup. 

Previous page