Rhubarb compote with cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into small pieces. Sprinkle sugar over it and let it stand for a short time. Add 200 ml water. Bring the rhubarb to the boil, cover and cook over medium heat for 3-4 minutes until soft.

2. 2

   In the meantime, stir the sauce powder and 3 tablespoons of water until smooth. Stir into the boiling rhubarb and bring to the boil again. Fill the rhubarb compote into 4 dessert bowls and let it cool down completely

3. 3

   Whip the cream with the hand mixer until semi-stiff. Fold in 2 tbsp. egg liqueur. Peel small rolls from the chocolate with a peeler

4. 4

   Put some whipped cream as a blob on the rhubarb compote. Drizzle 2 tablespoons of advocaat on top and sprinkle with the chocolate rolls. Serve the rest of the advocaat cream separately

Nutrition Facts

KCAL
210 kcal

CARBS
28 g

FATS
10 g

PROTEINS
1 g