Rhubarb compote
Ingredients
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- g · Rhubarb stems
- l · Water
- g · Sugar
- · Cinnamon stick
- A splash · Lemon juice
Process
- Thoroughly wash the rhubarb stems, chop them into smaller pieces, and place them in a pot.
- Pour in the water, add the cinnamon stick, and bring to a simmer. Let it cook on low heat for 15–20 minutes, until the rhubarb is very soft.
- Place a strainer over a bowl, add the sugar, then pour in the cooked rhubarb and its liquid. Gently press the rhubarb to extract all the juice.
- Add a splash of lemon juice to the mixture, stir well, and let it cool completely.