Rhubarb Compote with Vanilla Cream

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Average: 4.4 (7 votes)
(7 votes)
Rhubarb Compote with Vanilla Cream
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
4
For the vanilla cream
100 milliliters
150 milliliters
1
Vanilla bean (slit lengthwise)
3
30 grams
For the rhubarb compote
500 grams
150 milliliters
1 tablespoon
60 grams
50 milliliters
50 milliliters
finely chopped Candied orange (for garnish)

Preparation steps

1.

For the vanilla cream, bring the milk and heavy cream to a boil in a pot with the slit vanilla pod. Remove from the heat. Beat egg yolks with sugar in a bowl until creamy. Slowly stir warm cream in a thin stream into the egg yolk mixture, pour everything back into the pot and cook until creamy over low heat, stirring constantly (do not boil). Remove the vanilla pod and allow to cool. Stir occasionally while cooling.

2.

For the rhubarb compote, rinse rhubarb, peel and cut into pieces. Beat heavy cream with the vanilla sugar until stiff. Bring the sugar to a boil in a pot with the white wine and orange juice and add rhubarb. Simmer until rhubarb is tender but not falling apart, 3-4 minutes. Remove from heat and let cool. To serving, fill glasses with compote, top with vanilla cream and garnish with whipped cream and chopped candied orange peel.