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Le Chaudron recipe
Compote rhubarbe-fraise (Cookéo)
Rhubarb-strawberry compote (Cookeo)
⏱ 20 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)rhubarb
300 g (11 oz)strawberries
100 g (3½ oz)sugar
50 ml (3½ tbsp)water- 1 packetvanilla sugar
1 tbsplemon juice
- 500 g (18 oz) rhubarb
- 300 g (11 oz) strawberries
- 100 g (3½ oz) sugar
- 50 ml (3½ tbsp) water
- 1 packet vanilla sugar
- 1 tbsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the rhubarb and cut into chunks; rinse, hull and halve the strawberries.
- Put the rhubarb in the pot with the water, sugar, vanilla sugar and lemon juice and stir gently.
- Close the lid and run PRESSURE COOK mode for 5 minutes.
- Carefully release the pressure, open the lid and add the strawberries to the hot pot.
- Stir and lightly crush the fruit; the residual heat is enough to cook the strawberries.
- Let cool, divide among ramekins and chill before serving.
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