Rhubarb Compote with Vanilla Sauce

Recipe from What's For Lunch, Honey?

Ingredients  

For the Rhubarb Compote

750g rhubarb, cleaned, scraped and cut into larger sized pieces
50-70g + 2 tablespoons sugar
1-2 tablespoons lemon juice
30g cornflour

For the Vanilla Sauce

3 egg yolks
20g sugar
15-20g vanilla sugar
20-30g cornflour (cornstarch)
3/8 liter milk
1 vanilla pod


Method

For the Rhubarb Compote

Place the rhubarb with about 2 tablespoons of sugar in a saucepan. Set aside for approx. 15 minutes until the juices are drawn out. Pour in about 100 ml water and the lemon juice into the sauce pan and bring to a boil. Covered, simmer for 4-5 minutes. In a small cup or bowl mix the cornflour with 6 tablespoons of water to a smooth mixture. Pour into the rhubarb mixture and simmer for a further 3 minutes.

Sprinkle in the 50-70g of sugar. Give it a taste if the compote is still too tart then add another few teaspoons. Set aside to cool completely.

For the Vanilla Sauce

In a bowl, beat the egg yolks with the cornstarch, sugar and vanilla sugar to a smooth paste. Make sure there are no lumps in the mixture. Whisk in the milk.

Split the vanilla pod lengthways and scrape out the seeds. Add the seeds and pod into the egg-milk mixture.

Heat mixture in a pan over a medium heat until the sauce thickens. Do not allow to boil. Remove the vanilla pod and serve either still warm or chilled.