Rhubarb Compote with Marzipan Cream Sauce

Summary

Ingredients

• 1 kg rhubarb, cleaned and cut into 2-3 cm long pieces
• 100 g suar
• 250 ml cream
• 100 g marzipan
• 50 g couverture, white or chocolate
• leaves Melissa

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Instructions

1. Put the rhubarb in a saucepan with just a little water and the sugar and cook over medium heat for about 15-20 minutes. Let cool and put in the fridge.
2. Warm the cream (do not let it boil!), Break the marzipan into small pieces and dissolve in the cream while stirring. Grate the chocolate or break it into small pieces. Pour into the cream and melt in it. Then let it boil down a little. The warm sauce doesn`t have to be very creamy - it thickens as it cools.
3. Allow to cool and also place in the refrigerator until ready to use.
4. To serve, pour rhubarb into glasses and pour the sauce over them. Garnish with a few lemon balm leaves, if desired.