Vanilla Cream on Rhubarb Compote
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g rhubarb, (peeled, weihed)
- 100 ml water
- 75 grams sugar
- 1 packet vanilla sugar
- 1 teaspoon lemon juice
- 2 tablespoon cornstarch
For the cream:
- 1 vanilla pod, which the pulp
- 500 ml milk
- 3 egg yolks
- 50 grams sugar
- 25 g cornstarch
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Wash and peel the rhubarb. To do this, cut off the two ends of each rod with a knife. Rhubarb can be peeled well by peeling off the reddish skin with a knife, starting at the thicker end. Now cut the sticks into bite-sized pieces.
- Bring the sugar, vanilla sugar and water to the boil in a saucepan, add the rhubarb and simmer over medium heat for about 5 - 8 minutes until the rhubarb is cooked through. Add lemon juice. Mix the starch in a glass with a little water, add to the compote and stir until it becomes thick.
- FOR THE VANILLA CREAM:
- Slit open the vanilla pod and scrape out the pulp. Mix the pulp together with the milk, egg yolks, sugar and starch until smooth. Then bring to the boil in a saucepan, remove from the stove and stir vigorously for one minute. Let it cool down and stir it every now and then so that there is no skin.
- Meanwhile, whip the cream until stiff. Dip into the vanilla cream.
- Pour the vanilla cream and rhubarb compote into glasses in alternating layers.
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