Rhubarb Compote with Vanilla Sauce Recipe MeetaK

1. 1

   For the Rhubarb Compote

2. 2

   Place the rhubarb with about 2 tablespoons of sugar in a saucepan.

3. 3

   Set aside for approx.

4. 4

   15 minutes until the juices are drawn out.

5. 5

   Pour in about 100 ml water and the lemon juice into the sauce pan and bring to a boil.

6. 6

   Covered, simmer for 4-5 minutes.

7. 7

   In a small cup or bowl mix the cornflour with 6 tablespoons of water to a smooth mixture.

8. 8

   Pour into the rhubarb mixture and simmer for a further 3 minutes.

9. 9

   Sprinkle in the 50-70g of sugar.

10. 10

    Give it a taste if the compote is still too tart then add another few teaspoons.

11. 11

    Set aside to cool completely.

12. 12

    For the Vanilla Sauce

13. 13

    In a bowl, beat the egg yolks with the cornstarch, sugar and vanilla sugar to a smooth paste.

14. 14

    Make sure there are no lumps in the mixture.

15. 15

    Whisk in the milk.

16. 16

    Split the vanilla pod lengthways and scrape out the seeds.

17. 17

    Add the seeds and pod into the egg-milk mixture.

18. 18

    Heat mixture in a pan over a medium heat until the sauce thickens.

19. 19

    Do not allow to boil.

20. 20

    Remove the vanilla pod and serve either still warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.