Ingredients:
500 g rhubarb
1 vanilla stick/ bean
1 lemon
1 dl powdered sugar
100 g raspberries
vanilla ice cream for serving
Method:
- Clear and cut rhubarb in around 2 cm long pieces. Put in pan. Cut vanilla bean in length and scrape out the kernels. Add vanilla bean and kernels together with rhubarb. Add lemon juice and sugar.
- Boil together into a compote. Let it cool.
- Add raspberries in the rhubarb mixture.
- Serve with vanilla ice cream.
