Ingredients
Rosewater Rhubarb Compote
- 60-100 grams sugar or honey
- 2 Apples, cored
- 100 grams Rosewater, This can be substituted with apple juice, orange juice or water
- 450 grams rhubarb, Or two bunches
- 2 level tablespoons vanilla essence, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place sugar or honey and apples into TM bowl. Chop for 10 seconds / speed 8.
Add remaining ingredients & cook 10 minutes / 100C /
"Counter-clockwise operation" / 
"Gentle stir setting" . Test for sweetness and flavour, and if necessary add more sugar or honey.
Check that the rhubarb is tender, and cook 2 mins longer if necessary.
Pour out into a large bowl or individual serving dishes. Serve hot or cold. It is nice with yoghurt, cream or ice cream.
Tip
You may add rind of one lemon or orange at the first step.
For variation, you may also add 250 grams strawberries 2 minutes before the end of the cooking, & you can substitute the water for apple juice or orange juice.
You can substitute the rosewater for two tablespoons of vanilla essence.
Note that rhubarb leaves are poisonous, DO NOT USE RHUBARB LEAVES!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
So delicious! I used 60g maple syrup instead of sugar/honey. The rosewater gives the compote a subtle fragrance and lightness. Can't wait to make this again.
A great way to use up rhubarb from the garden! The rosewater flavour was lovely and I used the minimal amount of sugar as served it with custard and ice-cream.
I used 100ml of raspberry cordial, 35 gram of coconut sugar, an overripe banana and old biodinamic rice bread. My husband is just having his third serve....
Great recipe, I used 90g of raw sugar and used normal water. next time I would use less sugar and see how that goes. Thanks for sharing
Gorgeous and simple. I used 90g of raw sugar and added a splash of agave syrup. The rhubarb was cooked in 12 minutes. I served it with Jo's quirky cooking banana icecream. You can buy rose water from health food shops for a few dollars.
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