WHB #131: Basil Rhubarb Compote


The 131st edition of Weekend Herb Blogging 27.04.2021 ** is hosted by Anh of Food Lover’s Journey**.

The German cook Ralf Zacherl introduced a basil flavoured rhubarb compote in a TV Cooking Show. The TV show appears very late on Friday night, so I have to admit I missed the end and the point of putting in the basil. The recipe said, that you should flavour the compote with basil after cooking. I didn’t like Basilikum-Rhabarber-Kompott 002the idea of green spots in my compote, so I watched the archived show some days later. The end of the show, when Ralf Zacherl wanted to serve the dessert, was a bit frantic. I couldn’t see how he used the basil, but I heard him say: „I forgot the basil“. I was as wise as before. I decided to give the roughly chopped basil into a tea bag and cooked the compote as usual. After the compote has completely cooled, remove the bag and serve with ice cream!

Basil Rhubarb Compote

Basil Rhubarb Compote 001

The basil goes well with the rhubarb, just delicious!

Basil Rhubarb Compote

Menge: 4 servings

©Basilikum-Rhabarber-Kompott 002

Rhubarb compote with basil

ingredients:

  • 500 grams rhubarb
  • 130 grams preserving sugar, 1:3
  • 125 ml appple juice
  • 1/2 bunch basil, fine stripes

SOURCE

modified from Ulrike Westphal:
Kerner kocht 04.04.2008
recipe from Ralf Zacherl

Instructions

  1. Peel rhubarb and cut in 4 cm pieces. Pour over the preserving sugar.
  2. In a sauce pan bring the apple juice to the boil, stir in the rhubarb, the sugar and any juices and cook for about 3 minutes and cool down to room temperature.
  3. Add the basil and serve

Total: 30 minutes
Preparation: 10 minutes
Cook: 3 minutes

more recipes and entries in English

** 21.09.2018 https://anhsfoodblog.blogspot.com/ not longer available
** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/; https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/ no longer available

3 thoughts on “WHB #131: Basil Rhubarb Compote

  1. katie (Gast)

    Thyme for Cooking, the Blog
    Basil and rhubarb… yes, I can imagine them going well together. And I quite agree with you about the green (black) flecks. The tea bag was a great idea.

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  2. Kalyn (Gast)

    I may be going crazy, because I remember this post and I thought I left a comment? Sounds great, and your idea of using the tea bag for the basil is a good one!

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