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🍰 Fruity Compote of Rhubarb and Raspberries

158 kcal · 30 min · 4 servings

Ingredients

• 500 g rhubarb
• 60 g sugar (3 tbsp)
• 1 cinnamon stick
• 1 organic lemon
• 1.5 tsp cornstarch
• 400 g yogurt (1.5 % fat)
• 1 packet vanilla sugar
• 4 sprigs mint
• liquid sweetener (to taste)
• 250 g raspberries (fresh or frozen)

Instructions

1. 1. Thoroughly wash the rhubarb.
2. 2. Remove the leaves and the fibrous ends.
3. 3. Cut the rhubarb into diagonal pieces about two centimeters long.
4. 4. Place the rhubarb pieces and the sugar in a pot.
5. 5. Let the mixture stand for twenty to thirty minutes so the sugar draws out the juice.
6. 6. Add the cinnamon stick to the pot.
7. 7. Bring the mixture to a boil.
8. 8. Reduce the heat to low.
9. 9. Cover the pot.
10. 10. Simmer the compote for ten to fifteen minutes.
11. 11. Rinse the lemon under hot water.
12. 12. Dry the lemon with a cloth.
13. 13. Finely grate the lemon peel.
14. 14. Stir the cornstarch with a small amount of cold water until smooth.
15. 15. Stir the starch mixture into the rhubarb.
16. 16. Add the grated lemon peel.
17. 17. Simmer the compote for another three minutes over low heat.
18. 18. Stir constantly.
19. 19. Remove the pot from the heat.
20. 20. Let the compote cool for twenty to thirty minutes.
21. 21. Mix the yogurt with the vanilla sugar.
22. 22. Wash the mint.
23. 23. Shake the mint dry.
24. 24. Pluck the mint leaves from the stems.
25. 25. Finely chop the mint leaves.
26. 26. Stir the chopped mint into the yogurt.
27. 27. Remove the cinnamon stick from the compote.
28. 28. Sweeten the compote to taste with sweetener if desired.
29. 29. Sort through the raspberries and remove any unripe parts.
30. 30. Gently fold the raspberries into the compote.
31. 31. Serve the compote with the mint yogurt sauce.

Nutrition per serving

• kcal: 158
• Protein: 5 g · Fett/Fat: 2 g · Carbs: 27 g