March
Easy
2 prs.
30 min.
Rhubarb compote with meadowsweet
Ingredients
- 1 handful meadowsweet tops
- 1 bundle rhubarb (about 8 stems)
- 200 g sugar
- 300 ml water
Directions
- Start by cutting the rhubarb into 1cm pieces. Put the rhubarb pieces in a bowl and set aside.
- Put sugar in a pot with water and meadowsweet tops. Bring to a boil.
- When the sugar water is boiling, turn off the heat and add rhubarb pieces.
- Put the compote in the fridge and let rest overnight.
- 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.
