🍽️ Rhubarb Compote with Campari and Pepper

Name: Rhubarb Compote with Campari and Pepper
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g rhubarb; 300 ml apple juice; lemons; 2 tsp red peppercorns (coarsely crushed); 1 kg jam sugar; 100 ml Campari

1136 kcal · 30 min · 4 servings

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Ingredients

700 g rhubarb
300 ml apple juice
lemons
2 tsp red peppercorns (coarsely crushed)
1 kg jam sugar
100 ml Campari

Instructions

1. Wash the rhubarb thoroughly.
2. Remove the leaves and the tough outer skin.
3. Cut the rhubarb into pieces about 2 cm long.
4. Place the rhubarb pieces in a pot.
5. Add the apple juice and lemon juice.
6. Bring the mixture to a boil.
7. Stir in the jam sugar.
8. Let the compote simmer vigorously.
9. Stir occasionally.
10. Cook for 3 to 4 minutes.
11. Remove the pot from the heat.
12. Stir in the Campari.
13. Add ground pepper.
14. Fill the hot compote immediately into prepared jars.
15. Seal the jars tightly.
16. Place the jars upside down on their lids for 15 minutes.
17. Turn the jars right side up afterwards.
18. Let the compote cool down completely.

Nutrition per serving

kcal: 1136
Protein: 1 g · Fett/Fat: 0 g · Carbs: 263 g