Roasted rhubarb compote
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This recipe showcases the vibrant flavor of young, juicy rhubarb. Make a quick compote from the pink stalks, which can be used as a jam spread, on toast, or added to ice cream or porridge. Besides the rhubarb, you'll only need sugar and a little vanilla.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 stalks of rhubarb
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Cooking the dish according to the recipe:
- Cut 3 rhubarb stalks into 0.5 cm thick pieces. Transfer to a small baking dish and toss with 0.5 cups sugar and a pinch of salt.
- Bake at 350°F (175°C) until the rhubarb is tender, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve with ice cream or pound cake.
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