Rhubarb compote

Rhubarb (lat. Rheum rhabarbarum) is ideal for preparing compotes. Whether with semolina or custard, its slightly sour flavour provides a wonderful balance for sweet sidedishes.
However, the edible stalks, which are rich in vitamin C, potassium and phosphorus, should not be consumed after St John's Day (24 June) as their oxalic acid content increases around this time.

Method:

  1. Wash the stalks and cut into pieces about 6 cm long.
  2. Put the water and sugar in a pan and boil on the hob to make a syrup.
  3. Add the rhubarb pieces to the syrup and cook until soft.
  4. Remove the rhubarb with a slotted spoon and place in a glass bowl.
  5. Bring the rhubarb juice to the boil with the potato flour mixed in a little cold water until it thickens.
  6. Pour the broth over the rhubarb pieces and serve.

Tip: Serve with semolina or vanilla sauce.