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🍰 Vanilla Rhubarb Compote

350 kcal · 30 min · 4 servings

Ingredients

• 800 g rhubarb (washed, peeled and cut into 4 cm long pieces)
• 0.375 l water
• 0.375 l white wine (e.g. Muscat)
• 250 g sugar
• 3 vanilla pods
• juice of one lemon

Instructions

1. 1. Put water, white wine, lemon juice, sugar, and vanilla paste into a pot.
2. 2. Add the empty vanilla pods to the pot as well.
3. 3. Bring the mixture to a boil on the stove.
4. 4. Preheat the oven to 160 degrees Celsius.
5. 5. Place the rhubarb pieces flat in a baking tray with high sides.
6. 6. Pour the hot vanilla syrup evenly over the rhubarb.
7. 7. Cover the tray and place it in the oven.
8. 8. Bake the compote for 12 to 15 minutes until the rhubarb is tender.
9. 9. Remove the tray from the oven and let it cool down in the syrup.
10. 10. Portion the compote into small bowls and serve.

Nutrition per serving

• kcal: 350
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 66 g