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🍰 Rhubarb Cream with Vanilla Sauce

585 kcal · 30 min · 4 servings

Ingredients

• 700 g rhubarb
• 0.25 l white wine
• 2 tbsp Cointreau
• 150 g sugar
• 0.5 tsp cinnamon
• 100 g crème fraîche
• 0.5 l whipping cream
• 1 packet vanilla sugar
• 5 leaves gelatin
• 250 ml milk
• 250 ml whipping cream
• 1 vanilla pod
• 5 egg yolks
• 100 g sugar
• strawberries
• strawberry sauce
• dark chocolate

Instructions

1. 1. Wash the rhubarb thoroughly.
2. 2. Trim the ends and remove the tough outer skin.
3. 3. Cut the rhubarb into bite-sized pieces.
4. 4. Place the rhubarb pieces into a pot.
5. 5. Add the wine, Cointreau, sugar, and cinnamon stick.
6. 6. Bring the mixture to a boil on the stove.
7. 7. Reduce the heat to a low setting.
8. 8. Let the fruit simmer gently.
9. 9. Wait until the pieces become soft and start to break down.
10. 10. Take a small bowl and fill it with cold water.
11. 11. Place the gelatin sheets into the cold water.
12. 12. Take a separate, clean bowl for the cream.
13. 13. Whip the cream in this bowl until stiff.
14. 14. Ensure the cream forms stiff peaks.
15. 15. Puree the cooked rhubarb finely with a hand blender.
16. 16. Stir the Creme Fraiche into the rhubarb mixture.
17. 17. Stir in the vanilla sugar.
18. 18. Remove the gelatin sheets from the water.
19. 19. Squeeze the excess liquid out of the sheets.
20. 20. Dissolve the gelatin in the still warm rhubarb mixture.
21. 21. Stir continuously until the gelatin has dissolved.
22. 22. Wait until the mixture begins to thicken slightly.
23. 23. Gently fold in the whipped cream.
24. 24. Cover the cream with a lid or plastic wrap.
25. 25. Place the cream in the refrigerator.
26. 26. Let it set for three to four hours.
27. 27. Take a new bowl for the sauce.
28. 28. Add the milk and cream to the bowl.
29. 29. Slice the vanilla pod lengthwise.
30. 30. Scrape the seeds (pulp) out of the pod.
31. 31. Add the split pod and the seeds to the milk-cream mixture.
32. 32. Bring the sauce to a boil.
33. 33. Take a clean bowl for the egg yolks.
34. 34. Add the egg yolks and sugar to the bowl.
35. 35. Whisk the mixture until creamy.
36. 36. Slowly pour the hot milk-cream mixture into the eggs.
37. 37. Stir constantly to avoid lumps.
38. 38. Pour the entire mixture back into the pot.
39. 39. Heat the sauce over very low heat.
40. 40. Stir the sauce constantly while heating.
41. 41. Wait until the sauce thickens.
42. 42. Avoid letting the sauce boil again.
43. 43. This prevents the eggs from curdling.
44. 44. Take a fine sieve.
45. 45. Strain the vanilla sauce through the sieve.
46. 46. Remove any lumps and the vanilla pod in the process.
47. 47. Let the sauce cool down at room temperature.
48. 48. Sprinkle a thin layer of sugar on the surface.
49. 49. This prevents a skin from forming.
50. 50. Take the rhubarb cream out of the refrigerator.
51. 51. Place the cream onto the plates.
52. 52. Add the cooled vanilla sauce.
53. 53. Garnish to taste with fresh strawberries.
54. 54. Drizzle some liquid chocolate over it.
55. 55. Add some strawberry sauce if desired.

Nutrition per serving

• kcal: 585
• Protein: 6 g · Fett/Fat: 34 g · Carbs: 62 g