ReceptnaptárCompote pommes-rhubarbe (vanilla apple and rhubarb compote)
Apple and rhubarb compote is a simple spring classic of French breakfasts and desserts: tangy rhubarb and sweet apple, with honey and vanilla. Little added sugar, lots of fruit. Excellent with yoghurt, quark or pancakes.
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Ingredients
Method
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- Peel and dice the apples. Wash the rhubarb and cut into 2 cm pieces.
- Put the fruit and water in a pot, bring to the boil, then cook, covered, over low heat for 12-15 minutes until the fruit falls apart.
- Add the honey, vanilla, ginger and cinnamon and stir for 2 minutes.
- Mash with a fork if you like, or leave chunky. Taste and sweeten with a little more honey if needed.
- Serve warm or cold with yoghurt, quark or porridge. Keeps for 5 days in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Choose sweet apples for the sour rhubarb.
- Add the honey at the end.
- Ginger makes it more piquant.
- Works with frozen rhubarb too.
Frequently asked questions
Can it be preserved?
Yes, poured hot into jars and sterilised for 10 minutes.
Without sugar?
With apple purée and dates.
Similar recipes
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- Rhabarberkuchen mit Baiser (rhubarb cake with meringue) · German
- Racuchy pieczone (oven-baked apple pancakes) · Polish
- Crumble pommes-poires à l'avoine (apple and pear oat crumble) · French
- Cinnamon apple steamed buns (wholemeal) · Chinese
- Sharlotka (Russian apple cake) · Russian
More french ideas
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- Far breton light (Breton prune custard cake)
- Flan pâtissier sans pâte (crustless vanilla flan)
- Petits pots de crème au chocolat light (chocolate custard pots with little sugar)
- Tarte fine aux pommes (thin apple tart on filo)
- Poires pochées au thé (pears poached in tea and vanilla)
- Mousse au chocolat light (light chocolate mousse)
- Gâteau au yaourt light (French yogurt pot cake)
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