Rhubarb compote
Instructions
1000 g cut petioles in pieces of 2 cm, leave them in cold water for an hour, drain, put it at the bottom of a saucepan alternating to 400 g of sugar.
Cover with cold water, place over medium heat and simmer by lowering the heat and stirring until it is tender but not undone.
Ingredients and dosing for 4 persons
- 1000 G = = Rhubarb (petioles of the leaves)
- 400 g of sugar
- Cold water