Rhubarb Berry Compote
Prep: 15min
|
Servings: 4
|
Cook: 20min
A rhubarb berry compote made with fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 sheets gelatin
- 150 g sugar
- 200 ml sweet wine
- 2 stalks rhubarb
- 0.5 cinnamon stick
- 0.5 Vanilla pod
- 100 g gooseberries
- 100 g raspberries
- mint (for garnish)
- 125 ml prosecco
Instructions
-
1.
Soak gelatin in cold water.
-
2.
Clean, wash, peel the rhubarb and cut into 1/2 cm pieces. In a pot bring 200 ml water with sugar, cinnamon stick and vanilla pod to a boil.
-
3.
Add the rhubarb pieces and simmer gently for several minutes until tender but not falling apart. Wash the gooseberries and let them steep with the rhubarb for 1 minute.
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4.
Dissolve gelatin in about 5 tbsp hot liquid, then stir into the compote.
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5.
Cool for 1 hour in the refrigerator. Pat raspberries dry with paper towels.
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6.
Divide the compote without cinnamon stick and vanilla pod into four glasses. Stir in prosecco slowly. Garnish with raspberries and mint leaves.
