4977 Compote of Rhubarb

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the rhubarb stalks into sections 6–7 cm ( in) long; peel them and place in a shallow dish. Only half cover them with very sweet syrup because the rhubarb contains a vast amount of water. Cover with a lid and poach very gently without stirring so that they remain whole.