Cut the rhubarb stalks in 1 cm pieces for a compote, or leave them longer to prepare the rhubarb for processing in desserts.
Ingredients
| 1000 | gr | rhubarb |
| 125 | gr | creme de cassis |
| 250 | gr | red wine |
| 100 | gr | sugar |
| 1 | vanillapod | |
| cardemom pods |
Method
To make compote:
Cut the rhubarb in 1 cm pieces, scrape the vanilla pod and bring all the ingredients to the boil. Let simmer until the consistency is as you wish. You could use some starch to bind it earlier.
To prepare for future use:
Preheat the oven to 120 degrees celcius.
Leave the rhubarb stalks intact, put them into a shallow pan.
Scrape the vanilla pod and combine all ingredients in a pan and heat to dissolve the sugar.
Pour over the rhubarb, cover in silver foil and cook in oven for 20 minutes. Let cool and refrigerate.