Rhubarb Compote

This is used in a crumble in the UK, but the Dutch eat it hot as a vegetable with potatoes and meat.

Ingredients

• 8 rhubarb stalks
• ⅖ liter water
• 200 grams sugar
• 1 tbsp corn starch

Procedures

1. Wash the stalks and cut them into 3 to 4 cm pieces.
2. Add the sugar to the boiling water and place the rhubarb in it.
3. Simmer the rhubarb gently and when the vegetables are getting softer, stir regularly to break up the pulp.
4. Serve as a vegetable.