Strawberry–Rhubarb Compote

Ingredients

• 500 g rhubarb
• 1 tbsp Lemon Juice
• 0.25 tsp vanilla powder
• 4 tbsp sugar
• 250 g strawberries
• 1 tbsp cornstarch (as needed)

Instructions

1. 1.

   Wash the rhubarb, trim the ends, remove the strings and cut into 2 cm pieces. Place the rhubarb in a large pot, add lemon juice, vanilla powder and sugar, and let it steep for about 1 hour.

2. 2.

   Meanwhile wash, clean and halve or quarter the strawberries.

3. 3.

   Bring the rhubarb to a boil while stirring, then simmer on low heat for 4–5 minutes. Remove from the stove and add the strawberries to the hot compote.

4. 4.

   If desired thicken the strawberry–rhubarb compote with cornstarch: whisk the cornstarch with 1–2 tbsp water until smooth, pour into the pot while stirring, bring to a boil, then simmer on low heat for 1–2 minutes.