Rhubarb and vanilla cups, a simple and delicious dessert!
Rhubarb compote is very quickly ready. After I peel and cut my rhubarb in small chunk, I like to sprinkle it with sugar and let it sit for about 15 minutes, rhubarb will release so much water, unbelievable!
Then, you can cook it in its own water, drain it but keep this amazing syrup, you can cook the syrup away to thicken it and use it in your baking, to flavor cupcakes, quick breads or custards, delicious!
Here I served this rhubarb compote in cups, topped with vanilla pastry cream and a few shaved almonds. Rhubarb compote is sweet yet a little tart and pairs wonderfully with a velvety vanilla pastry cream, it’s a healthy fruity dessert.
You can find my recipe for Vanilla Pastry Cream here.
16 oz. (500 g.) rhubarb, peeled, cut in small chunks
1/2 cups (120 g.) granulated white sugar
1/2 tsp cinnamon powder
1 cup Vanilla Pastry Cream
A few shaved almonds to decorate
Into a saucepan, add the rhubarb chunks, sprinkle them with the sugar, stir and set aside for about 20 minutes
On medium/high heat, cook rhubarb for about 10-15 minutes until cooked through, add more sugar if needed or to taste
Drain and let cool completely (keep the syrup for later use, store in a lidded jar in your fridge for about 3 days)
Fill 4 glasses evenly
In the meantime, make the vanilla pastry cream according to my recipe, click here
Pour a dollop of vanilla pastry cream on top of rhubarb
Drizzle with 2 or 3 tsp rhubarb syrup
Add a few shaved almonds to decorate
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