Rhubarb and apple compote

Ingredients

• 500 g rhubarb
• 3 sweet and sour juicy apples
• half a vanilla pod
• 1 cinnamon stick
• 60-70 g sugar
• 1 lemon

Cooking

Step 1

Cut the rhubarb into 3 cm pieces. Cut the apples into 4 pieces, remove the seeds. Cut each quarter into medium cubes.

Step 2

Bring to a boil 2.5-3 liters. drinking water. Put in the rhubarb, apples, sugar, vanilla seeds and cinnamon stick. Bring back to a boil.

Step 3

During this time, peel a thin (yellow only) layer of zest with a vegetable peeler. Add to saucepan and remove compote from heat. Leave it to infuse for 6-8 hours. Before serving, if necessary, strain and refrigerate.