Rhubarb Compote with rum and ginger

Ingredients for Rhubarb Compote with rum and ginger

Instructions for Rhubarb Compote with rum and ginger

To prepare the Rhubarb Compote with rum and ginger recipe, please follow these instructions:

Peel the ginger, cut it into small, thin slices.

In a large saucepan to get sugar and 75 cl water, vanillestangen, which is cut through lengthwise, peel of ½ lemon and ½ orange and ginger slices. Mix well and bring to the boil.

Bring water to a boil in the meanwhile 2 in another saucepan.

Peel the rhubarb stems, cut them into 3 cm long pieces, and give them a rehash of 2-3 minutes. Allow to cool in the sieve under the tap; Let them drip of Came them in the General role of sugar sirup, and let it cook for 25-30 minutes at a low heat without lid, until the rhubarb pieces are soft and falling apart.

Pour so Rome on. Served warm or cold.

Tips:
I like to eat this delicious and unusual Compote with cookies. Sometimes I use it also to pour on a crust. You can also add a little extra flavor by adding some whole Strawberry in the last 5 minutes of cooking time.