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Rhubarb Compote with Elderflower Cream

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Rhubarb Compote with Elderflower Cream

The perfect rhubarb compote with elderflower cream recipe with a picture and simple step-by-step instructions.

  • 3 large poles Rhubarb, cleaned
  • 150 ml Elderflower syrup see KB
  • 4 tbsp Custard powder
  • 200 g Yogurt
  1. Cut the cleaned rhubarb into pieces approx. 2 cm in size.
  2. Cover with 50 ml of syrup and 1 tablespoon of water and simmer for about 10 minutes over medium heat.
  3. 2 Mix tablespoons of vanilla pudding powder with a little water and bind the Kopott with it.
  4. Then let it cool down.
  5. Mix 5,100 ml syrup with 150 ml water and the rest of the custard powder and bring to the boil, stirring constantly.
  6. As soon as the mass binds, remove the pan from the heat.
  7. Let cool down and put in the fridge for about 1 hour.
  8. Then mix with the yogurt.
  9. Fill the rhubarb compote into glasses and spread the cream on top.
Dinner
European
rhubarb compote with elderflower cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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