Germans enjoy seasonal desserts, and rhubarb compote is a simple solution for using fresh rhubarb in mid-spring. Use deep red stalks to produce a beautiful, garnet-colored sauce. Take care not to use the leaves, as they’re toxic.
Serve this tangy-sweet compote on its own or drizzled over a scoop of strawberry or vanilla ice cream.
Rhabarberkompott
Course: Desserts, Dessert SaucesCuisine: GermanyMakes about
1
quartGermans enjoy seasonal desserts, and rhubarb compote is a simple solution for using fresh rhubarb in mid-spring.
Ingredients
Rhubarb — 2 pounds, or 4 or 5 cups
Water — 1/2 cup
Brown sugar — 3/4 cup
Lemon juice — 2 tablespoons
Directions
- Cut the rhubarb into small chunks. Add to a medium-sized, nonreactive saucepan, along with the water and sugar. Bring to a boil, then reduce heat to low and simmer until the rhubarb is softened and falling apart.
- Stir in the lemon juice and serve on its own or over ice cream.
Rhabarberkompott Notes and Variations
- Adjust the amount of sugar to fit your personal sweet tooth.
- Add a stick of cinnamon and 5 or 6 whole cloves to the simmering compott to give it added richness of flavor.
- Rhubarb compote also makes a great topping for sweet crepes, pancakes and waffles.
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