XUXU rhubarb compote

Ingredients serves 4

  • 4 cl XUXU
  • 400 g rhubarb (frozen)
  • 250 g strawberries (frozen)
  • 4 tablespoons sugar
  • Juice of a lemon
  • 2 tablespoons cornflour (as required)
  • Ice cream (e.g. vanilla ice cream)


In a pan, dissolve the sugar, add the fruit and briefly bring to the boil, stir regularly. Add lemon juice, XUXU and 1/4 l water and simmer over a medium heat for about 10 minutes. Mix the cornflour with a little cold water; gradually add to the compote stirring continuously, if desired. Remove from the heat, divide compote into dessert bowls and allow to cool.
Serve compote warm with ice cream or on its own.

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