John Myers
Rhubarb Creme
The perfect rhubarb creme recipe with a picture and simple step-by-step instructions.
- 300 g Fresh rhubarb
- 1 Orange
- 150 g Sugar
- 3 leaf Gelatin
- 1 packet Paradise cream vanilla
- Wash and clean the rhubarb and cut into pieces.
- Halve the orange and squeeze out the juice.
- Put the rhubarb, orange juice, 100 ml water and 150 g sugar in a saucepan and cook for about 10 minutes, stirring occasionally.
- Soak gelatine in cold water.
- Put the rhubarb compote in a tall container and puree with a cutting stick.
- Squeeze out the gelatine and dissolve it in the hot rhubarb compote.
- Pour the mixture into 2 glasses rinsed with cold water and chill for about 2 hours.
- In the meantime, prepare Paradies Creme according to the instructions on the packet.
- Pour over the rhubarb mixture and chill for about 10 minutes.
- Take glasses out of the refrigerator and garnish with chocolate flakes.
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