Rhubarb Cream with Vanilla

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

500 g rhubarb
180 g suar, approx.
300 g whipped cream, (1 1/2 cups)
1 packet vanilla sugar (bourbon)

Instructions

Clean the rhubarb and cut into pieces. Mix with 2 tablespoons of water and 150 g of sugar and cook covered for 10-15 minutes over a mild heat. Then puree with the cutting stick and let cool down.
Whip the cream until stiff. Let the rest of the sugar and the vanilla sugar trickle in. Fold the fruit puree into the cream so that the cream looks marbled. Serve in small glass bowls.
A dessert that is as simple as it is delicious that I could sit down in.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.