Rhubarb compote on two kinds of cream

Name: Rhubarb compote on two kinds of cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Rhubarb; 1/8 l apple juice; 75 g Sugar; 1/2 package Pudding powder "Vanilla Flavor"; 300 g Whipped cream; 1 package Vanillin sugar; 1 TEASPOON Cocoa powder; 3 TABLESPOONS Chocolate flakes; 7-10 Tbsp Amarettini and lemon balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Rhubarb
1/8 l apple juice
75 g Sugar
1/2 package Pudding powder "Vanilla Flavor"
300 g Whipped cream
1 package Vanillin sugar
1 TEASPOON Cocoa powder
3 TABLESPOONS Chocolate flakes
7-10 Tbsp Amarettini and lemon balm

Directions

1
Clean, wash and cut the rhubarb into pieces. Bring apple juice to the boil, steam rhubarb for about 5 minutes. Stir in sugar. Stir pudding powder and 3 tablespoons of water until smooth, thicken rhubarb with it, bring to the boil again. Pour into a bowl and let cool off. Whip the cream until stiff and allow vanilla sugar to trickle in.
2
Halve the cream. Stir under half a cup of cocoa and 2 tablespoons of chocolate sprinkles. Fill rhubarb compote into glasses. Pour chocolate cream and cream on top. Sprinkle with 1 tablespoon of grated chocolate. Decorate with amarettini and lemon balm leaves
3
1 hour waiting time