Vanilla rhubarb with strawberries
1 hour 20 minutes
Rhubarb stewed with white wine and vanilla bean is topped with strawberry puree.
Lynn Lewis
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Ingredients
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
Directions
Preparation:1hour10min ›
Cook:10min ›
Ready in:1hour20min
- Peel rhubarb stalks and cut into small pieces.
- 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.
- 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.
- 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.
- Pour puréed strawberries over rhubarb pieces. Garnish with remaining strawberries.
