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Seasonal strawberry, apple and rhubarb compote with fresh fruits is very easy and quick to prepare at home. When you make it yourself you can control the sugar quantity added in the compote and it is usually you need less than you might think. Top it with whipped cream and mint leaves to enhance the flavor.
Ingredient List for 6 servings:
200
gr
Rhubarb
300
gr
Strawberries
400
gr
Apples
50
gr
Sugar
2
Gelatin leaves
150
ml
Whipped cream
18
Mint leaves
8
gr
Vanilla sugar
Instructions:
Peel and cut the rhubarb and apples in small pieces.
Place the rhubarb in a big bowl, add the sugar and set aside for 1 hour.
Soften the gelatin sheets in cold water.
In a casserole place the rhubarb, apples and the strawberries, cover with water and cook on low heat for 30 minutes. Stir frequently.
Add vanilla sugar in the mixture. Pour away the water and place in a blender and mix until smooth.
Place the mixture in a bowl, add the squeezed gelatin and Stir well.
Pour in small cups or serving bowls. Cover with a plastic film and refrigerate for 3 hours.
When ready to serve,decorate with whipped cream , some strawberries and mint leaves.
A selection of recipes from the same country.
This recipe is from
Germany
This is a soft white bread with pumpkin seeds. The bread is made with normal wheat flour, but if you prefer a darker bread, you can use graham flour instead. A perfect bread to serve together with a soup.
This is a very popular dessert cake in Germany during the plum season in autumn. You can find many variations of this cake but this is the most common one without any toppings or filling. The secret to a sweet moist cake is to have ripe plumes, otherwise the cake can be too sour.
These homemade pistachio shortbread cookies are note sweet but salty in taste, believe it or not they fit perfect as a starter or as a mingle food. If you get any cookies left they will keep a month in a thin box.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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