Vanilla rhubarb with strawberries

    1 hour 20 minutes

    Rhubarb stewed with white wine and vanilla bean is topped with strawberry puree.

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    Serves: 4 

    • 800g thin rhubarb stalks
    • 1 vanilla bean
    • 2⁄3 cup dry white wine
    • 3 to 4 tablespoons granulated sugar
    • 500g strawberries
    • 2 tablespoons orange liqueur
    • 1 tablespoon icing sugar

    Preparation:1hour10min  ›  Cook:10min  ›  Ready in:1hour20min 

    1. Peel rhubarb stalks and cut into small pieces.
    2. Split open vanilla bean lengthwise and scrape out seeds. Cut in half crosswise. Place rhubarb, vanilla pod, vanilla seeds, wine and sugar in a saucepan and bring to a boil.
    3. Cook rhubarb, covered, over low heat 4 to 5 minutes. The pieces should still hold their shape and not become very soft. Remove from heat, let rhubarb cool. Refrigerate 1 hour.
    4. Remove vanilla bean and spoon rhubarb into small bowls. Cut about two–thirds of the strawberries into pieces and place in food processor with orange liqueur and icing sugar. Purée until a strawberry froth forms on the surface.
    5. Pour puréed strawberries over rhubarb pieces. Garnish with remaining strawberries.

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