Rhubarb Compote with Vanilla Cream
- For the vanilla cream
- 100 milliliters
- 150 milliliters
Vanilla bean (slit lengthwise)
- 30 grams
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.
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.