Desserts

Rhubarb Compote

Name: Rhubarb Compote
Prep time: 20 min
Total time: 20 min
Yield: For 3 large cups
Ingredients: 600 g rhubarb (about 8-10 pieces), cut into 1 inch long pieces; 50 g Rapunzel Rapadura whole cane sugar, Hand in Hand; alternatively use Rapunzel Cristallino raw cane sugar, Hand in Hand; 1 Rapunzel Bourbon vanilla pods; Optional: add a little ginger or lemon juice

Seraphine Wilhelm

20 Min.

For 3 large cups

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

600 g rhubarb (about 8-10 pieces), cut into 1 inch long pieces
50 g Rapadura whole cane sugar HIH
Cristallino cane sugar HIH oder Coconut blossom sugar
1 Bourbon vanilla pods HIH
Optional: add a little ginger or lemon juice

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix rhubarb, sugar and vanilla pulp in a large cooking pot. Let sit for about 10 to 15 minutes until rhubarb releases some liquid.

Bring rhubarb to boil and stir. Reduce to medium heat and let simmer for about 5 minutes till the rhubarb falls apart.

Let cool off and serve as a side with cereals, yogurt, pancakes, cake or ice cream.

USED RAPUNZEL PRODUCTS

Rapadura whole cane sugar HIH

Cristallino cane sugar HIH

Coconut blossom sugar