I decline the rhubarb right now. Mind you, it’s in season. And to tell you the truth, I don’t like the gariguettes that are everywhere at the moment. I find them acid and without flavor. Today it’s the compote that I chose.
- 1 kg of rhubarb
- 150 g brown sugar (I use brown sugar)
- 100 ml of water
- 1 heaping teaspoon ginger powder (you can substitute a vanilla stick or a pinch of cinnamon if you don’t like ginger)
Remove the ends of the rhubarb stalks, peel them lightly and dice them.
Put them in a frying pan and sprinkle with 150 g of wholemeal sugar and 2 tablespoons of water. Stir.
Leave to macerate for 30 minutes.
Then add the ginger powder, 100 ml of water and cook uncovered for about 30 minutes. Blend or not depending on the consistency you like.
It’s a good idea to have a little bit of water.