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Ingredients
Rhubarb-Berry Compote
- Ingredients
- 3 sheets gelatin
- 150 grams sugar
- 200 milliliters sweet Wine
- 2 stalks Rhubarb
- ½ Cinnamon stick
- ½ Vanilla bean
- 100 grams Gooseberry
- 100 grams Raspberries
- mint (for garnish)
- 125 milliliters Prosecco
Soak the gelatin in cold water.
Clean the rhubarb, rinse, peel, and slice into about 1/2 cm (approximately 1/4 inch) pieces. Boil the wine with the sugar, the cinnamon and the vanilla pod (split lengthwise and seeds scraped) in a saucepan.
Add the rhubarb pieces and cook for a few minutes on a low heat until the rhubarb is soft but not falling apart. Rinse the gooseberries and cook for 1 minute with the rhubarb pieces.
Add 5 tablespoons of the hot liquid to the gelatin. Stir until it dissolves, then stir into the remaining compote.
Let cool for 1 hour in the refrigerator. Rinse the raspberries and pat dry with a paper towel.
Remove the cinnamon stick and the vanilla pod. Divide the compote into 4 small glass bowls. Add a little prosecco to each, and garnish with the raspberries and mint leaves.
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 4.4 g | (15 %) |