Rhubarb Compote with Vanilla Sauce Recipe
Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen.
I was not always a rhubarb fan though. I remember getting served some kind of funny looking, greenish, slop that tasted so chemical I was under the impression rhubarb only came in cans!
It was much later that I learned to appreciate the spectacular versatility of rhubarb.
This season I have been indulging in Rhubarb. The farmers at my Farmer’s Market have provided me with several varieties of rhubarb and are educating me about the vegetable
- 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
- For the Rhubarb Compote
- Place the rhubarb with about 2 tablespoons of sugar in a saucepan. Set aside for approx. 15 minutes until the juices are drawn out. Pour in about 100 ml water and the lemon juice into the sauce pan and bring to a boil. Covered, simmer for 4-5 minutes. In a small cup or bowl mix the cornflour with 6 tablespoons of water to a smooth mixture. Pour into the rhubarb mixture and simmer for a further 3 minutes.
Sprinkle in the 50-70g of sugar. Give it a taste if the compote is still too tart then add another few teaspoons. Set aside to cool completely.
- For the Vanilla Sauce
- In a bowl, beat the egg yolks with the cornstarch, sugar and vanilla sugar to a smooth paste. Make sure there are no lumps in the mixture. Whisk in the milk.
- Split the vanilla pod lengthways and scrape out the seeds. Add the seeds and pod into the egg-milk mixture.
- Heat mixture in a pan over a medium heat until the sauce thickens. Do not allow to boil. Remove the vanilla pod and serve either still warm or chilled.
Member recipes are not tested by the CHOW food team.
