Vanilla Rhubarb Cream

5 from 5 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 277 kcal


  • 1 pack Milk
  • 1 Pc. Vanilla pod
  • 200 g Sugar
  • 3 pole Rhubarb
  • 5 Pc. Eggs
  • 200 g Flour
  • 100 g Butter
  • 1 pinch Salt
  • 2 tsp Corn starch
  • 250 ml Red wine
  • 150 ml Apple juice
  • 1 Pc. Lemon
  • Powdered sugar


  • Heat 1,500 ml milk (room temperature) in a small saucepan. Remove the pulp from the vanilla pod and heat it with the rest of the vanilla pod in the milk. Caramelize 100g sugar in a pan with a sip of water. Peel the rhubarb and chop into pieces (keep the skin). Mix 4 egg yolks and 120g sugar in a bowl. Add the boiled vanilla milk to the egg and sugar mixture while stirring. Preheat the oven to 170 degrees. Deglaze the caramel with red wine and apple juice and then reduce the rhubarb peels in it. Meanwhile, for the crumble, stir together 160g flour, 100g sugar, 100g butter (room temperature), a pinch of salt and a whole egg.
  • Knead the mass ('crumble') and then put it in the oven for about 15-20 minutes. Remove the rhubarb shells from the sugar-red wine stock and thicken with cornstarch. Mix 2 teaspoons of cornstarch with a dash of water in the stock - then add the zest and juice of a whole lemon. Pour the entire stock over the pieces of rhubarb and let cook in them. Let the vanilla cream cool down. Vanilla cream - rhubarb compote - layer the crumbles, sprinkle with a little powdered sugar and serve.


Serving: 100gCalories: 277kcalCarbohydrates: 42gProtein: 2.4gFat: 9.2g
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Written by John Myers

Professional Chef with 25 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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