in Dessert Recipes

Rhubarb cream

updated

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Ingredients for 4 servings:

  • 600 g rhubarb
  • 1 lemon(s), unsprayed
  • 1 packet of vanilla sugar
  • 125 g sugar
  • 250 ml apple juice
  • 7 sheets of gelatin, light
  • 250 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash and trim the rhubarb and cut into 2 cm long pieces. Grate the lemon zest. Bring the apple juice to a boil with the rhubarb, lemon zest, vanilla sugar, and sugar. Simmer gently for 3 minutes. Soak the gelatin in cold water, squeeze well, and add it to the hot rhubarb. Stir well and chill. Whip the cream and fold in just before it sets. Chill again.

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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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