Vanilla ice cream on Rharbarber

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into pieces. Bring to the boil with 5 tablespoons of water, vanillin sugar and 30 g of sugar. Cover and simmer for about 5 minutes. Add almond liqueur and season to taste with sugar.

2. 2

   Let it cool down. Roast the flaked almonds in a pan without fat until golden brown. Pour the rhubarb compote onto dessert plates and arrange a vanilla ice cream ball on each. Serve decorated with flaked almonds and mint

3. 3

   Plate: Henry