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🍰 Sugar-free compote of strawberries and rhubarb

56 kcal · 30 min · 4 servings

Sugar-free compote of strawberries and rhubarb Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the rhubarb thoroughly.
  2. 2. Remove the tough ends and fibrous leaves.
  3. 3. Cut the rhubarb into pieces about two to three centimeters in size.
  4. 4. Slice the vanilla pod lengthwise.
  5. 5. Scrape out the tiny black seeds from the pod using a knife.
  6. 6. Place the rhubarb, vanilla paste, empty pod, apple juice, and birch sugar into a pot.
  7. 7. Let the mixture simmer gently over low heat for about ten minutes.
  8. 8. Wash the strawberries in the meantime.
  9. 9. Remove the green stems and leaves.
  10. 10. Cut the strawberries in half.
  11. 11. Quarter some of the strawberries.
  12. 12. Slice the remaining strawberries into thin rounds.
  13. 13. Wash the sweet woodruff.
  14. 14. Shake the herb dry.
  15. 15. Let the rhubarb compote cool down completely.
  16. 16. Remove the vanilla pod from the compote.
  17. 17. Set aside the prepared strawberry pieces.
  18. 18. Gently mix the strawberries into the cooled compote.
  19. 19. Add the sweet woodruff and its flowers.
  20. 20. Portion the compote onto plates.
  21. 21. Garnish the plates with the sweet woodruff.
  22. 22. Serve the sugar-free compote immediately.

Nutrition per serving