Vanilla rhubarb with strawberries

Vanilla rhubarb with strawberries


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

Lynn Lewis

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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