Rhubarb Compote with Vanilla Sauce Recipe MeetaK

Name: Rhubarb Compote with Vanilla Sauce Recipe MeetaK
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750g rhubarb, cleaned, scraped and cut into larger sized pieces; 50-70g + 2 tablespoons sugar; 1-2 tablespoons lemon juice; 30g cornflour; 3 egg yolks; 20g sugar; 15-20g vanilla sugar; 20-30g cornflour (cornstarch); 3/8 liter milk; 1 vanilla pod

Servings: persons

1
For the Rhubarb Compote
2
Place the rhubarb with about 2 tablespoons of sugar in a saucepan.
3
Set aside for approx.
4
15 minutes until the juices are drawn out.
5
Pour in about 100 ml water and the lemon juice into the sauce pan and bring to a boil.
6
Covered, simmer for 4-5 minutes.
7
In a small cup or bowl mix the cornflour with 6 tablespoons of water to a smooth mixture.
8
Pour into the rhubarb mixture and simmer for a further 3 minutes.
9
Sprinkle in the 50-70g of sugar.
10
Give it a taste if the compote is still too tart then add another few teaspoons.
11
Set aside to cool completely.
12
For the Vanilla Sauce
13
In a bowl, beat the egg yolks with the cornstarch, sugar and vanilla sugar to a smooth paste.
14
Make sure there are no lumps in the mixture.
15
Whisk in the milk.
16
Split the vanilla pod lengthways and scrape out the seeds.
17
Add the seeds and pod into the egg-milk mixture.
18
Heat mixture in a pan over a medium heat until the sauce thickens.
19
Do not allow to boil.
20
Remove the vanilla pod and serve either still warm or chilled.

8028

kcal

Calories

Fat

1701

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 750g rhubarb, cleaned, scraped and cut into larger sized pieces, 50-70g + 2 tablespoons sugar, 1-2 tablespoons lemon juice, 30g cornflour, and more.

Yes, Rhubarb Compote with Vanilla Sauce Recipe MeetaK falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!