John Myers
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Rhubarb Ice Cream with Cherry Compote
The perfect rhubarb ice cream with cherry compote recipe with a picture and simple step-by-step instructions.
- 120 g Raw cane sugar, coarse
- 2,5 dl Water
- 2,5 dl Red wine
- 0,5 Pc. Cinnamon stick
- 2 Pc Star anise
- 1 Pc Vanilla pod
- 1 tsp Ginger powder
- 1 pinch Ground cardamom
- 700 g Cherries fresh
- 1 dl Whipped cream 30% fat
- 1 dl Lemon balm leaves
For the ice cream:
- See my recipe book: www./rezept/509651/ Rhabarber-Glace-mit-Erdbeer.html
Brew for the compote:
- Bring the water, wine and sugar to the boil in a saucepan. Add the cinnamon stick, star anise, ginger, cardamom, halve the vanilla pod, scrape out the pulp and add both. Let everything simmer for about 15 minutes. Then strain the stock, put the vanilla pod aside, rinse, dry and continue to use (dip in sugar, use for vanilla sugar)
Cooking cherries:
- Add the cherries to the stock and simmer for approx. 10-15 minutes until firm to the bite. Remove the cherries and continue to simmer the brew to a syrupy consistency. Put the cherries back into the brew and let them cool down. You can also mix 1 teaspoon cornstarch with a little kirsch to thicken the brew.
Serving:
- Place a waffle on a bowl, spread the cherries on top, place a scoop of rhubarb ice cream on top with a little sauce and nap. Garnish with cream rosettes and lemon balm leaves.
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