Rhubarb arrival in the spring marks the farewell to the cold winter months when we had to use almonds, nuts, citrus fruits, chocolate and old apples and pears when we wanted to make dessert. The first rhubarb coming out of the ground back in april.
The first stems tastes of spring and is lovely in the first fruit desserts or as an accompaniment to a roast chicken or a pork chop.
Baked rhubarb compote with strawberries, vanilla and lemon
500 g rhubarb
200 g strawberries
1 dl. sugar
1 vanilla pod
Rinse rhubarb in cold water, drain thoroughly and cut the ends of.
Cut out pieces of rhubarb approx. 2 cm. And put them in an ovenproof dish.
Cut the strawberries into ¼ and put into the dish with rhubarb ..
Sprinkle rhubarb and strawberries with sugar, juice and peel of lemon, split vanilla pod scrape the seeds out of the pod and put seeds and pod into rhubarb and strawberries.
Bake the rhubarb and strawberries on 150 degrees for 15-20 minutes in the oven, Into they turn into a compote.
Remove dish from oven and put compote in a bowl or jar and let it cool.
Eat the compote on a piece of toasted bread, on ice cream , a piece of cake or as part of a dessert.