Rhubarb compote

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into pieces. Bring 200 ml water, rhubarb and sugar to the boil and simmer for 3-4 minutes. In the meantime, stir sauce powder and 3 tablespoons of water until smooth, stir into the boiling rhubarb, bring to the boil again, fill into portion bowls and allow to cool. Whip cream until semi-solid and allow vanilla sugar to trickle in. Peel the chocolate into small rolls with a peeler. Serve the rhubarb compote sprinkled with a dollop of cream, advocaat and chocolate rolls

Nutrition Facts

KCAL
260 kcal

CARBS
32 g

FATS
12 g

PROTEINS
2 g