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Stewed rhubarb, or rhubarb compote - with plenty of cream
Is it oatmeal porridge, stewed strawberry or stewed rhubarb that is the main national Danish stew? I do not know. But at this time of year there is no doubt that it is rhubarb stew. It takes only 10 minutes to cook and packs a bunch of flavor.
Ingredients
- 1 lbs (500 g) rhubarb
- 1/4 cup (50 ml) water
- 1½ cup (200 g) of sugar
- 1 tbsp vanilla sugar (or vanilla pod or extract)
- Cream. lots of cream. Preferably whipping cream.
Directions
Mix all ingredients. Let them simmer for 15 minutes.
Eat cold.
Notes
Is also good as a base for a trifle, on marengue with whipped cream or on top of your yogurt.
