In the weekly magazine Femina (issue 27/2013) I found this recipe on rhubarb compote, which is playing a major role in making this fantastic start on a lazy Sunday breakfast. The rhubarb compote is bringing sweetness and great acidity to Greek yogurt with 10% fat topped of with home-made honey roasted muesli.
I have made no changes to this recipe on rhubarb compote.
- 600 g rhubarb - cut into smaller pieces
- 300 g sugar
- ½ vanilla pod - both corn and pod
- 5 tablespoons of water - optional
- Add rhubarb pieces, sugar, vanilla corns and vanilla pod into a small cooking pot. I also added some water, as the fresh rhubarb pieces did not give a lot off a lot of water themselves.
- Gently heat up this rhubarb mix to the boiling point. Cook for 10-15 minutes until the rhubarb pieces are soft, but still mainly most of their sharp.
- Prepare the storage glasses by filling them with boiling water. I do not use any preservatives in my home-made compote nor jam, so this is important to increase shelf-life of your compote.
- Fill the rhubarb into the glasses and store them cold in the refrigerator afterwards.