Quick baked rhubarb compote
A quick, smooth recipe for baked rhubarb compote ➤ like all Hermesetas recipes, this also contains special information for diabetes sufferers.
- Preheat the oven to 200 °C top and bottom heat. Wash and scrub the rhubarb and chop into 5 cm pieces – there is no need to peel it. Cut open the vanilla pod and scrape out the seeds.
- Mix the prepared ingredients with the Hermesetas Granulated and baking soda, place in a large oven dish and spread evenly. The baking soda counteracts the acid in the rhubarb. Bake in the hot oven for around 20 minutes (the rhubarb should be soft, but still retain its shape).
Tip: The compote tastes great as a dessert with whipped cream and toasted nuts.
1 pinch (optional)