Summary

Ingredients

• 1 kg rhubarb
• 300 g suar
• 1 vanilla pod (s)
• 200 ml cream
• 100 ml white wine
• 5 sheets gelatin

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Instructions

1. Peel off the rhubarb and cut into pieces approx. 1.5 cm long. Let it steep for 30 minutes in a saucepan with the sugar mixture.
2. Then cook until soft with the scraped pulp of the vanilla pod. Then pour in the wine. Dissolve the soaked gelatine in the hot mixture. Chill the compote and let it set a little.
3. Whip the cream and fold into the cream. Chill the dessert well in the refrigerator.