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Friday, September 4, 2009

Rubharb Compote from Oma

Here is another recipe from Oma which she has sent for A.W.E.D German.

Rubharb Compote

Rhubarb compote


1000 g rhubarb
3/4 L Water
150 g Sugar
8 g vanilla sugar
1 Teaspoon Citrus fruit
1/2 Teaspoon Cinnamon
6 Teaspoon Stärkemehl
1/2 Pack Blancmange powder
1/2 Milk
2 Dessert spoon Sugar
6 Portionen - 231 KcaJ per Portion


Free the rhubarb of the leaf and stem and if necessary pull off the scin (raspberry rhubarb has a stronger red color and is not needed to be peeled). Then cut the rhubbarb in approx. 2 cm tick pieces, fill them in a big pot of water together whith Sugar, vanilla sugar and lemons juice and let it cook gentle. Then approx. 5-10 minutes let it simmer. Then taste it with cinnamon. Touch the starch flour with little cold water and in this way, lace the groats. After this the rhubarb compote into a big Glasbowl may be little water and cool down. In the meantime prepare a Vanillesauce of vanilla blancmange powder, sugar and milk according to package instruction and let it also chill.

Sending this to A.W.E.D German hosted here by me and started by DK.

Tomorrow is the last date to receive entries for A.W.E.D German.