User Manual

Cakes and small baked items, desserts and sweet dishes: 189
Rhubarb and apple compote [Index: ] [Index: ]
MCRC00904060_BO_Rhabarber_Apfel_Kompott-012_F39MCRC00918077_SE_Rhabarber_Apfel_Kompott-006MCRC00903326_NF_Rhabarber_Apfel_Kompott-021_RZ1Sweet dessertsDessertsPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts
For 4 servings
Shallow, medium baking dish
COMPOTE:
800 g rhubarb
150 g sugar
2 small apples, 100 g each
1 cinnamon stick
Per serving
208 kcal, 47 g carbs, 0 g fat, 1 g protein, 3,9 BU
PREPARATION
1. Wash and peel the rhubarb and trim both ends. Divide thick stalks lengthways, then cut into
pieces.
2. Place the rhubarb into a baking dish, sprinkle with sugar and shake thoroughly.
3. Wash and peel the apples. Quarter the apples, core them and cut into slices only shortly before
preparation. Add to the rhubarb along with the cinnamon stick.
4. Once some juice has formed, steam the rhubarb and apple mixture as indicated.
Baking dish on the wire rack, level 3Steaming
Setting procedure:
Steaming
100 °C
Cooking time: 10-15 minutes
Tip:
Instead of the cinnamon stick,
add a piece of sliced vanilla pod to the rhubarb.
To sweeten the dish and as an alternative to the
apples, try a sliced banana or 300 g strawberries.
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