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Khoshab: Rhubarb compote with saffron

Khoshab: Rhubarb compote with saffron

Desserts

Neyshabur’s specialty: rhubarb, cut into pieces, dried and cooked with sugar and saffron, served hot as a side dish with the main course or cold as a dess…

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Recipe from Roozitaa, adapted by Recette de cuisine ·

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Khoshab from Neyshabur is a rhubarb compote sweetened with sugar and saffron. It can be served hot as a side dish with the main course, or cold as a dessert.

Ingredients and directions

  • Prep time10 min
  • Cook time15 min
  • Total25 min
  • DifficultyEasy
  • Cooking methodCook over medium heat
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.13

Directions

  1. Chop the rhubarb, then place it in a saucepan with the sugar, without adding any water. It will release its own juices. ≈ 8 min
  2. Sprinkle the ground saffron over the rhubarb. ≈ 2 min
  3. Heat over medium heat until the rhubarb releases its water and begins to boil.
  4. Keep an eye on the cooking and turn off the heat as soon as the rhubarb is tender. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 2 stalks of rhubarb
  • 1/2 cup of sugar
  • saffron, with its characteristic flavor

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