WHB #131: Basil Rhubarb Compote

The 131st edition of Weekend Herb Blogging 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

Basilikum-Rhabarber-Kompott 001

The basil goes well with the rhubarb, just delicious!

Basil Rhubarb Compote

Menge: 4 servings

©Basilikum-Rhabarber-Kompott 002

Rhubarb compote with basil


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


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


  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

21.09.2018** https://anhsfoodblog.blogspot.com/ not 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.

  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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