Rhubarb compote on cream

Name: Rhubarb compote on cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 sheets white gelatine; 1 Vanilla pod; 400 g Whipped cream; 200 ml Milk; 3 TABLESPOONS + 75 g sugar; 400–500 g Rhubarb; 1/8 l + 3 tablespoons apple juice; 1 str. tbsp. cornflour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 sheets white gelatine
1 Vanilla pod
400 g Whipped cream
200 ml Milk
3 TABLESPOONS + 75 g sugar
400–500 g Rhubarb
1/8 l + 3 tablespoons apple juice
1 str. tbsp. cornflour

Directions

1
Soak gelatine in cold water. Cut open the vanilla pod and scrape out the pulp with the back of a knife. Bring cream, milk, 3 tbsp. sugar, vanilla pulp and vanilla pod to the boil. Simmer over medium heat for 10-15 minutes.
2
Allow the cream to cool slightly, remove the vanilla pod. Squeeze the gelatine and dissolve in the hot cream while stirring. Leave to cool. Pour into 4-6 glasses and chill for at least 6 hours, preferably overnight.
3
Clean, wash and cut the rhubarb into pieces. Boil 1/8 l apple juice and 75 g sugar. Steam rhubarb for 3-5 minutes. Stir starch and 3 tbsp. apple juice until smooth. Bind rhubarb with it. Let the compote cool down.
4
Before serving, spread compote over the cream. Serve the rest separately.