in Dessert Recipes

Rhubarb compote with vanilla cream cheese frosting

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Ingredients for 6 servings:

  • 500 g rhubarb
  • 50 ml dry white wine
  • 75 ml water
  • 150 g sugar
  • 2 pkt. cream cheese, reduced fat
  • 1 egg yolk
  • 2 packets of vanilla sugar (bourbon vanilla sugar)
  • 100 g sugar
  • 300 g cream
  • 1 pack of cream stiffener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

delicious combination and so quick

For the rhubarb compote, wash the rhubarb, peel where necessary, and cut into pieces. Add the white wine and water and simmer for about 10 minutes, until the rhubarb pieces are soft. For the vanilla cream cheese custard, combine the cream cheese, egg yolk, vanilla sugar, and sugar. Whip the cream until stiff, gradually adding the cream stabilizer towards the end, and fold the whipped cream into the custard. Serve the compote with the cream cheese custard.

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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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