| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 cup chopped rhubarb
- 3 ounces sugar
- 1 lemon, juiced
- 1 star anise
- 1 vanilla bean, halved and scraped
- 1 teaspoon pink peppercorns
- 12 ounces strawberries, cut into cubes
- 2 ounces tapioca starch
- Streusel, recipe follows
- 1 cup butter
- 1 cup sugar
- 2 cups all-purpose flour
Instructions
- Combine all of the ingredients, except for the tapioca, in a saucepan over medium heat to extract the juices, and then cook until the rhubarb is al dente. Add the starch and simmer until the compote thickens. Remove from the heat and transfer to a hotel pan to cool. Serve with Streusel.
- Preheat oven to 300 degrees F.
- Cream together the butter and sugar in a mixing bowl. Add flour, combine until pebbly.
- Press together in your hand. Break off pieces and bake until golden brown
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1000 |
| Total Fat | 47 g |
| Saturated Fat | 29 g |
| Carbohydrates | 141 g |
| Dietary Fiber | 5 g |
| Sugar | 76 g |
| Protein | 8 g |
| Cholesterol | 122 mg |
| Sodium | 11 mg |
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