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Compote de Rhubarbe Sauvage (Wild Rhubarb Compote)

Compote de Rhubarbe Sauvage (Wild Rhubarb Compote) is a traditional Swiss recipe for a classic stew of alpine dock stems with white wine, honey, cinnamon and lemon zest that's cooked down until soft and is typically served cold as a sauce over desserts. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Wild Rhubarb Compote (Compote de Rhubarbe Sauvage).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

10

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesVegetable RecipesDessert RecipesSwitzerland Recipes


Ingredients:

1 generous handful of alpine dock stems (petioles), about 300g
white wine
2 tbsp honey
1 cinnamon stick
freshly-grated zest of 1/2 lemon

Method:

Soak the alpine dock stems in water for 10 minutes then either trim off any brownish regions at the stem base or scrub them clean. Slice into 1cm lengths then place in a pan and pour over just enough white wine to just cover.

Stir in the honey and lemon zest then add the cinnamon stick. Bring to a simmer, cover and cook gently for about 35 minutes, or until very soft. Allow to cool, remove the cinnamon stick then chill in the refrigerator before use. Use as you would any compote.

This makes an excellent dessert spooned over meadowsweet cream and garnished with sliced strawberries.