Rhubarb Compote with Strawberries

Let it also evoke childhood memories for you!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Rhubarb

  • 150 g Strawberries

  • 250 ml Water

  • 5 spoon Sugar, white

  • 1 spoon Juice, lemon

  • 2 spoons Alcohol, Liqueur, Crème de Menthe

  • 2 spoons Koruzni škrob

Steps

  1. Rinse the rhubarb stalks under running water, clean them, and peel them. Cut them into bite-sized pieces. Wash the strawberries, clean them, and cut them into smaller pieces.

  2. In a larger pot, mix water, sugar, lemon juice, and strawberry liqueur. Place the pot on the stove and wait for the liquid to boil. Add the rhubarb and strawberry pieces, reduce the temperature, and simmer on low heat for about 10 minutes.

  3. Mix the cornstarch with cold water and stir the mixture into the compote. Bring the compote to a boil again, then remove the pot from the heat. Let the compote cool.

  4. Once cooled, distribute the compote into bowls (or glasses) and serve.

Nutrition Information (Per 100g)

  • Calories: 53.73 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 12.36 g
    • Sugars: 9.72 g
  • Protein: 0 g
  • Fiber: 1.11 g

Advice

Rhubarb stalks wrapped in a damp cloth will stay fresh in the refrigerator for about 3 days. Serve the warm compote with vanilla ice cream, and the cold compote as a side dish with dumplings or sweet rolls.