Rhubarb compote with vanilla cream
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 750 g Rhubarb
- 1/4 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 75 g Icing sugar
- 1 Cinnamon stick
- 2-3 TABLESPOONS Cornstarch
- 4 TABLESPOONS Amaretto (almond liqueur)
- 200 g Whipped cream
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 12-15 small almond macaroons (Amaretti)
- 2 TABLESPOONS crushed pistachio kernels
Directions
- 1
Clean and wash the rhubarb and cut it into diagonal pieces. Boil up currant juice, 50 g icing sugar and cinnamon stick. Add the rhubarb and let it simmer at low heat for about 5 minutes.
- 2
Take some pieces of rhubarb out of the brew for decoration. Mix starch and amaretto until smooth, stir into the rhubarb and bring to the boil again. Remove the cinnamon stick, fill the compote into 4 dessert glasses and let it set.
- 3
Whip cream, remaining icing sugar and vanilla pulp until semi-stiff. Spread the cream on the compote. Serve dessert decorated with macaroons, remaining rhubarb pieces and pistachios.
More Delicious Recipes
