German cuisine · Desserts & Sweets

Rhubarb Compote with Vanilla Sauce

Rhubarb gently stewed pink with orange zest, served with a warm vanilla sauce made from egg yolk and milk.

Ingredients · for 4 servings

• 800 g rhubarb
• 120 g sugar
• 1 organic orange
• 500 ml whole milk
• 4 egg yolks
• 60 g sugar for the custard
• 1 vanilla bean
• 1 tsp cornstarch
• 1 pinch salt

Instructions

1. Wash the rhubarb, trim the ends, peel off the coarse skin from thick stalks and cut everything into 3 cm pieces.
2. Mix the rhubarb with 120 g sugar, the finely grated orange zest and 4 tbsp orange juice and let it macerate for 15 min. until the sugar begins to dissolve.
3. Split the vanilla bean lengthwise, scrape out the seeds and slowly heat both with the milk and the pinch of salt to just below boiling, then let steep covered for 10 min.
4. Whisk the egg yolks with 60 g sugar and the cornstarch until frothy, slowly stir in the hot milk through a sieve and thicken the custard over low heat, stirring constantly, for 4–6 min. until it coats the back of a spoon – it must not boil.
5. Bring the rhubarb with its juice to a boil in a wide pot and cook covered over the lowest heat for 5–7 min. until the pieces are soft but still hold their shape; don't stir, just swirl the pot gently.
6. Divide the lukewarm rhubarb among deep plates, pour the vanilla sauce over it and serve immediately.