by: Max M Rasmussen

Stewed rhubarb, or rhubarb compote - with plenty of cream

Is it oatmeal porridge, stewed strawberry or stewed rhubarb that is the main national Danish stew? I do not know. But at this time of year there is no doubt that it is rhubarb stew. It takes only 10 minutes to cook and packs a bunch of flavor.


  • 1 lbs (500 g) rhubarb
  • 1/4 cup (50 ml) water
  • 1½ cup (200 g) of sugar
  • 1 tbsp vanilla sugar (or vanilla pod or extract)
served with

  • Cream. lots of cream. Preferably whipping cream.


Mix all ingredients. Let them simmer for 15 minutes.

Eat cold.


Is also good as a base for a trifle, on marengue with whipped cream or on top of your yogurt.

One portion. Plenty of cream. - Max M Rasmussen
Ruby red - Max M Rasmussen
Dessert is served - Max M Rasmussen
The ingredients - Max M Rasmussen