Rhubarb Compote in the Stove

Christian F. Grainer – Rhubarb compote works best in the stove: The rhubarb doesn’t fall apart, gets a great aroma – and you need less sugar. Here’s how: Peel the rhubarb, cut it into large pieces on the spot. Place in a mold with star anise (broken into pieces), a small amount of lemon or orange zest, sliced vanilla beans and preserving sugar. Cook at 80 °C with the lid closed for about 45 minutes, then cool.

Delicious with crème fraîche flavored with coriander, mint and orange liqueur. Also ideal as a tartlet filling over a layer of vanilla cream.

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