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  • Rhubarb compote
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    By Andreas Viestad

    Rhubarb compote

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    Servings: 8

    PREPARATION:

    • 1

      Trim away the leaves and the base of the rhubarb stalks, rinse them well in cold water and slice them in 2-3 cm pieces.

    • 2

      Combine all the ingredients in a pot and heat gently, stirring carefully when it comes to a boil.

    • 3

      Boil for 6-8 minutes, remove from heat and let it cool. It’s important that the compote doesn’t boil too long. You want the rhubarb chunks to retain some consistency.

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  • Servings: 8

    PREPARATION:

    • 1

      Trim away the leaves and the base of the rhubarb stalks, rinse them well in cold water and slice them in 2-3 cm pieces.

    • 2

      Combine all the ingredients in a pot and heat gently, stirring carefully when it comes to a boil.

    • 3

      Boil for 6-8 minutes, remove from heat and let it cool. It’s important that the compote doesn’t boil too long. You want the rhubarb chunks to retain some consistency.

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