Rhubarb and wild raspberry compote

Mandatory condition: compote must be infused!

Ingredients

• rhubarb 500 g
• raspberry 150 g
• brown sugar 2 tbsp. l.
• water 1 l
• vanilla sugar 1 pinch

Directions

1. 1. Wash the rhubarb stalks, you can peel the top skin, but I do not peel.
2. 2. Chop up the stems.
3. 3. Pour sugar (or more) and vanilla.
4. 4. Add wild raspberries, which you can directly be frozen.
5. 5. Pour water from the filter and put it on a moderate fire.
6. 6. Boil. Reduce fire to a minimum. Cook for about 10 minutes, and turn off. Leave to cool, preferably overnight.
7. 7. Compote pulled a rich color. Strain. I just carefully poured over the edge, leaving the rhubarb and raspberries at the bottom.
8. 8. Can be spilled. For children, serve with a straw.