Rhubarb Compote

Details

20 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

600 g rhubarb (about 8-10 pieces), cut into 1 inch long pieces
50 g Rapunzel Rapadura whole cane sugar, Hand in Hand
alternatively use Rapunzel Cristallino raw cane sugar, Hand in Hand
or Rapunzel Coconut palm sugar
1 Rapunzel Bourbon vanilla pods open pod lengthwise and scrape pulp out with a knife
Optional: add a little ginger
or lemon juice

Details

20 min

vegan

Seraphine
(BerlinKitchen)

Method

Mix rhubarb, sugar and vanilla pulp in a large cooking pot. Let sit for about 10 to 15 minutes until rhubarb releases some liquid.

Bring rhubarb to boil and stir. Reduce to medium heat and let simmer for about 5 minutes till the rhubarb falls apart.

Let cool off and serve as a side with cereals, yogurt, pancakes, cake or ice cream.

Ingredients

600 g rhubarb (about 8-10 pieces), cut into 1 inch long pieces
50 g Rapunzel Rapadura whole cane sugar, Hand in Hand
alternatively use Rapunzel Cristallino raw cane sugar, Hand in Hand
or Rapunzel Coconut palm sugar
1 Rapunzel Bourbon vanilla pods open pod lengthwise and scrape pulp out with a knife
Optional: add a little ginger
or lemon juice

Details

20 min

vegan

Seraphine
(BerlinKitchen)

Rapunzel Products

Rapadura whole cane sugar HAND IN HAND

Cristallino cane sugar HAND IN HAND

Coconut blossom sugar

Bourbon vanilla pods HAND IN HAND