Rhubarb Compote

Ingredients

• 350 g red rhubarb
• 30 g coconut blossom sugar (2 Tbsp)
• 1 cinnamon stick
• 2 sheets white gelatin
• 300 ml thick milk (1.5% fat; well chilled)
• 1 packet vanilla sauce powder (no cooking; for 250 ml milk)
• 0.25 tsp vanilla powder
• 1 tbsp apple juice
• 100 ml whipping cream

Instructions

1. 1.

   Wash, trim and cut the rhubarb into 2–3 cm pieces, then place in a pot with coconut blossom sugar. Add the cinnamon stick and let steep for 5 minutes.

2. 2.

   Bring the rhubarb mixture to a boil and simmer over medium heat while stirring occasionally for 5 minutes. Transfer to a bowl and allow to cool completely; remove the cinnamon stick.

3. 3.

   Soak gelatin in cold water for 5 minutes. In a separate bowl combine thick milk, vanilla sauce powder, vanilla powder, and apple juice, then whisk with a hand mixer until smooth.

4. 4.

   Add the slightly wet gelatin to a small pot, warm it while stirring until dissolved. Quickly fold this into the thick‑milk vanilla mixture.

5. 5.

   Chill the vanilla cream until it begins to thicken after 10–15 minutes. In the meantime whip the cream stiffly and fold it in.

6. 6.

   Layer the rhubarb with the cream in dessert bowls or glasses and chill for at least 2 hours.