Make a delicious rhubarb compote yourself.
YES, I still do that. There is nothing better than the homemade stuff. And you can eat it with so many dishes.
Prepare this side dish in about 10 or 15 minutes depending on how much you will be making.
Ingredients :
500 gr rhubarb
250 gr jelly sugar
juice of 1/2 lemon or as i do a lime
That I love rhubarb is not a secret around here. If you do to check out the recipes available everywhere, for example, rhubarb muffins or the rhubarb tarte tatin. Or of course the rhubarb cheesecake. I have a cheese cake dessert cookbook and i have blogged abou that before.
Choices enough and I might also share a savory rhubarb dish, for the redfishrally but HAVING TIME is always a factor with me. Even if only to show that you really don't have to eat rhubarb as a sweet dish. It also combines great with savory! And in yoghurt.
This rhubarb compote, for example, is delicious over all sweet dishes, but I personally think it is great to eat this with a nice piece of Meat. I am making this for tonights dinner when my parents come over for the first time in months. Try it yourself and see where you like it best! I like to hear it!
Total prepare time including cooking : 15 MINUTES
Ingredients needed :
500 gr rhubarb
250 gr jelly sugar
juice of 1/2 lemon
Water and a pan
Cut the rhubarb into pieces. Take a saucepan large enough for all the rhubarb and put the pieces in it.
Now add a very small amount of water. A lot of moisture comes out of the rhubarb, so the water you now put in is only to prevent it from burning immediately. Add the sugar and lemon juice and bring to the boil gently.
Let it boil for about 10 minutes or until all the rhubarb has disintegrated in the lovely pinkish characteristic strings.
If necessary, allow to reduce slightly and allow to cool completely.
Delicious with ice cream, over the cake or with yogurt
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