Gerade ist Rhabarberzeit und die muss genutzt werden! Ich mag Rhabarber sehr mit seiner schönen kräftig rosa-roten Farbe und der leichten Säure, die immer durchkommt, auch wenn sie durch süße Früchte, Zucker oder andere süße Komponenten ausgeglichen wird. Ich bin schon immer ein großer Fan von Rhabarberkompott gewesen, sei es auf Joghurt, zu Pfannkuchen, Porridge oder Vanilleeis. Nachdem ich lange herumgetüftelt habe, wie man das klassische Kompott mit Vanille etwas abwandeln und besonders schmecken lassen könnte, habe ich mir letztens diese Variante hier überlegt, die ich euch unbedingt ans Herz legen möchte, weil sie großartig schmeckt! Vor allem der Rosmarin passt super zu Rhabarber und zusammen mit der Orange versetzt er einen direkt ans Mittelmeer.
Für 2 große Gläser
900 g Rhabarber (geputzt gewogen)
abgeriebene Schale und
Saft von einer Orange
200 g Zucker
4 Zweige Rosmarin
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