Rhubarb Raspberry Compote

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)


From Beat Wüthrich's column:


The recipe must be tackled the day before the food joy.

Young, red rhubarb is cleaned and cut into finger-length pieces.

Very young rhubarb need not and should not be peeled, otherwise it will fall apart unsightly. Pour the rhubarb pieces with the raspberry syrup, cover and refrigerate for one night (or one day).

If possible, turn the pieces to the other side once or twice in between.

120 minutes before serving, let the rhubarb and raspberry syrup plus white wine bubble up, then at length slide the roasting pan off the kitchen stove and cover.

Cool down, that’s all it takes….

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