Sunday, May 28, 2006

Rhubard Compote (Rabarbermoes)

8 rhubard stalks
4/10 liter water
200 grams sugar
1 tablespoon cornstarch

Wash the stalks and cut them into 3 to 4 cm pieces. Add the sugar to the boiling water and place the rhubard in it. Simmmer the rhubard gently and stir regularly to break up the pulp. Add some corn starch or arrowroot to thicken the compote.

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