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Rhubarb and apple compote
How to cook Rhubarb and apple compote
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.
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