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🍰 Rhubarb Cream Dessert

190 kcal · 30 min · 4 servings

Ingredients

• 350 g red rhubarb
• 30 g coconut blossom sugar (2 tbsp)
• 1 cinnamon stick
• 2 sheets white gelatin
• 300 ml buttermilk (1.5% fat; well chilled)
• 1 packet vanilla sauce powder (no cooking; for 250 ml milk)
• 0.25 tsp vanilla powder
• 1 tbsp apple juice
• 100 ml whipping cream

Instructions

1. 1. Wash the rhubarb thoroughly.
2. 2. Remove the leaves and woody ends.
3. 3. Cut the rhubarb into pieces about 2 to 3 centimeters long.
4. 4. Place the rhubarb pieces in a pot.
5. 5. Mix the rhubarb with the coconut blossom sugar.
6. 6. Add the cinnamon stick to the mixture.
7. 7. Let the ingredients steep for 5 minutes.
8. 8. Bring the rhubarb mixture to a boil.
9. 9. Cook the mixture over medium heat for 5 minutes.
10. 10. Stir occasionally while doing so.
11. 11. Transfer the cooked mixture into a bowl.
12. 12. Let the mixture cool down completely.
13. 13. Remove the cinnamon stick from the cooled mixture.
14. 14. Soak the gelatin in cold water for 5 minutes.
15. 15. Place the thick milk (Dickmilch) into a bowl.
16. 16. Add the vanilla sauce powder.
17. 17. Add the vanilla powder.
18. 18. Add the apple juice.
19. 19. Whisk all ingredients together using a hand mixer.
20. 20. Take the soaked gelatin out of the water.
21. 21. Place the dripping wet gelatin into a small saucepan.
22. 22. Warm the gelatin slightly.
23. 23. Stir until the gelatin is completely dissolved.
24. 24. Stir the dissolved gelatin quickly into the thick milk vanilla cream.
25. 25. Place the cream in the refrigerator.
26. 26. Wait for 10 to 15 minutes.
27. 27. Check if the cream starts to set.
28. 28. Whip the cream until stiff.
29. 29. Gently fold the whipped cream into the cream base.
30. 30. Layer the cream with the rhubarb in dessert bowls or glasses.
31. 31. Chill the desserts for at least 2 hours.

Nutrition per serving

• kcal: 190
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 21 g