Rharbarber with fine vanilla sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the rhubarb. Boil up the whole juice and 1/8 l water. Simmer covered rhubarb for 2-3 minutes

2. 2

   Stir 2 tablespoons starch and 6 tablespoons water until smooth. Stir into the rhubarb and simmer for about 2 minutes. Sweeten with 6-8 tbsp. sugar and 1 packet of vanilla sugar. Pour into 4 dessert bowls. Let cool off

3. 3

   Stir 2 tablespoons of starch and 6 tablespoons of milk until smooth. Boil up the rest of the milk, 1 packet of vanilla sugar, 2 tablespoons of sugar and salt. Stir in starch and simmer for about 3 minutes. Mix the egg yolks with some sauce and stir into the rest of the sauce (do not boil any more!). Let it cool down. Arrange rhubarb with vanilla sauce and decorate

4. 4

   You can spice up green-stemmed rhubarb compote with red juice (e.g. cherry juice). Delicious and very simple:

5. 5

   Let the vanilla ice cream thaw, stir until smooth and serve as creamy

6. 6

   Pass the sauce to the rhubarb

Nutrition Facts

KCAL
290 kcal

CARBS
50 g

FATS
6 g

PROTEINS
6 g