season March
difficulty Easy
persons 2 prs.
time 30 min.

Rhubarb compote with meadowsweet

Ingredients
  • 1 handful meadowsweet tops
  • 1 bundle rhubarb (about 8 stems)
  • 200 g sugar
  • 300 ml water
Directions
  1. Start by cutting the rhubarb into 1cm pieces. Put the rhubarb pieces in a bowl and set aside.
  2. Put sugar in a pot with water and meadowsweet tops. Bring to a boil.
  3. When the sugar water is boiling, turn off the heat and add rhubarb pieces.
  4. Put the compote in the fridge and let rest overnight.
  5. Pick out the pieces of rhubarb. Serve over plain yoghurt or with your favorite ice cream.
Professionel forager

Thomas Laursen

wildfooding.dk

Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.

Professionel forager

Thomas Laursen

wildfooding.dk

Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.

Ingredient used in Rhubarb compote with meadowsweet Show all