Rhubarb Compote with Vanilla Cream
Rhubarb compote with vanilla cream is a recipe featuring fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 ml milk
- 150 ml whipping cream
- 1 vanilla pod
- 3 egg yolks
- 30 g sugar
- 500 g rhubarb
- 150 ml whipping cream
- 1 Tbsp vanilla sugar
- 60 g sugar
- 50 ml dry white wine
- 50 ml orange juice
- chopped candied orange peel (for garnish)
Instructions
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1.
Bring the milk and cream to a boil with the split vanilla pod. Remove from heat. Whisk the egg yolks with sugar until creamy. Slowly pour the warm milk-cream mixture into the yolk custard in a thin stream, stirring constantly; return everything to the pot and cook over low flame, stirring continuously until creamy (do not let it boil). Remove the vanilla pod and allow the custard to cool, stirring occasionally.
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2.
Wash, peel, and cut the rhubarb into pieces. Whip the cream with vanilla sugar until stiff. Boil the sugar with white wine and orange juice, then add the rhubarb. Simmer for 3-4 minutes so that the rhubarb is cooked but not falling apart. Remove from heat and cool. Before serving, fill glasses, pour the vanilla custard over, top with whipped cream and garnish with chopped candied orange peel.
