Cut the rhubarb into 1 cm long pieces, sauté with natural vanilla and lemon skin in a little tap water for 5 min. at moderate temperature and let cool.
Mash bananas, whip with honey until creamy and fold into rhubarb.
Put compote on the table sprinkled with toasted almond flakes.
Tastes very neat with sweet semolina, long grain rice or alternatively millet dishes.
Tip: Lemons add a fresh touch to dishes. Choose deliberately ripe, rich yellow lemons!
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