Rhubarb and Pear Groats with Whipped Cream Top
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g rhubarb, peeled, rouhly diced
- 500 g pear (s), e.., Abate, peeled, rouhly diced
- 200 g suar
- 1 vanilla pod (bourbon vanilla pod)
- 0.25 ¼ vanilla pod (Tahitian vanilla pod)
- 5 cl orange liqueur or orange juice
- 1 lime (s), untreated
- 200 g whipped cream, possibly more
Print Recipe
Pin Recipe Instructions
- Put the rhubarb, pears, sugar and liqueur in a saucepan. Scrape out the vanilla pods and add both the pulp and the pods to the pot. Grate and squeeze the lime. Add about 1 teaspoon zest from the lime and the juice from the entire fruit.
- Let everything simmer over low to medium heat for 20 minutes, until it is cooked together into a mass with individual pieces. If in doubt, it is better to simmer a little lower heat and a little longer (gentler on vitamins and taste, but most of the alcohol will still boil off). Let cool down. If necessary, sweeten as needed.
- Spread on dessert glasses or bowls. Whip the cream until stiff and also distribute it on the glasses.
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