in Drink Recipes

Rhubarb milk

updated

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Ingredients for 4 servings:

  • 600 g rhubarb (cleaned 500 g)
  • 125 g sugar
  • ½ vanilla pod(s)
  • 300 ml milk
  • 50 ml cream
  • 250 ml ice cream, vanilla

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

… for 4 glasses of 250 ml each

Preparation: Wash and trim the rhubarb, and if necessary, halve or quarter it lengthwise. Then cut it into approximately 3 cm long pieces. Bring the sugar and the split vanilla pod/seed to a boil with 160 ml of cold water. Add the rhubarb pieces and simmer gently with the lid on for about 10 minutes until softened. Remove the vanilla pod and let the compote cool. Then chill completely in the refrigerator. To make the rhubarb milk, puree the cooled compote with the milk and cream in a blender. Finally, add the vanilla ice cream, blend briefly again, and enjoy immediately.

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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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