Rhubarb Compote
recipe

A delicious and versatile accompaniment that pairs perfectly with yogurt, ice cream, or baked goods. This recipe is quick to prepare and brings summer flavors to your plate.
Preparation Time: 30 minutes
Serving Size: 4-6 servings

Ingredients:

- 500 g fresh rhubarb
- 200 g sugar
- 1 dl water
- 1 tsp vanilla sugar
- 1 tbsp lemon juice

Instructions:

1. Wash and peel the rhubarb stalks. Cut them into small pieces.
2. In a pot, combine the rhubarb pieces, sugar, water, and vanilla sugar.
3. Heat the mixture over medium heat until the sugar dissolves and the rhubarb softens, about 15-20 minutes.
4. If desired, puree the mixture with an immersion blender or potato masher for a smoother compote.
5. Stir in the lemon juice and mix well.
6. Allow the compote to cool to room temperature, then transfer it to the refrigerator for storage.
Nutritional Information (per serving):
- Calories: 120 kcal
- Protein: 0.5 g
- Carbohydrates: 32 g
- Fat: 0 g
- Fiber: 1 g

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