Rhubarb Compote

This is a real classic. Almost everyone knows this kind of compote, if only from childhood. Not everybody likes it, but you might come to love it :) My mom, I think, simply covered the rhubarb with water and cooked it with sugar. That version is delicious. I decided to make it my own way :) Served over lots of ice, it's the perfect cooler for hot days.

Rhubarb compote

Directions:

Wash the rhubarb stalks and cut them into pieces (about 3 cm), but they don't have to be pretty and even. Put them in a pot and add enough water to cover the rhubarb (you can add more later if the compote turns out too thick). Add the prunes, cloves, sugar to taste and the vanilla bean. Cook until the rhubarb is soft. Add more sugar if needed. Let it cool and strain through a sieve before serving.

Enjoy!

Additional notes:

• instead of sugar you can use honey. Brown sugar would also be perfect
• the vanilla bean can also be replaced with vanilla sugar. I used a bean that had already been scraped and was a bit dry, one that was no longer good enough for a dessert
• you can also add apples or a pear to the compote