Tag Archives: sous vide compote

Makes 1/2 cup (120 ml) INGREDIENTS Rhubarb stalks from 1 recipe Rhubarb Rose Syrup1 ounce (30 ml) Rhubarb Rose Syrup INSTRUCTIONS Put the cooked rhubarb and syrup into a blender or food processor fitted with a blade attachment and puree to as chunky or smooth a consistency as you desire. Store in an air-tight jar, in the refrigerator for up to 2 weeks. Stir it into yogurt, warm it slightly to pour over pistachio or vanilla ice-cream, place a dollop on panna cotta, use as a filling for hand-pies or add a bit to your next cheese plate.