Description
A traditional British dessert featuring stewed rhubarb, whipped cream, and aromatic vanilla. The tangy compote contrasts with velvety cream, offering a light yet indulgent springtime treat. No processed ingredients required.
Ingredients
1 lb rhubarb, chopped into 1-inch pieces
½ cup sugar
1 vanilla bean, split or 1 tsp vanilla extract
1 lemon, zest and juice reserved
1 cup heavy cream or coconut cream
½ cup crème fraîche, sour cream, or Greek yogurt
Instructions
Cut rhubarb, zest and juice lemon, and split vanilla bean
Combine rhubarb, sugar, lemon zest, vanilla, and ¼ cup water in a saucepan. Bring to a simmer, then reduce heat
Cook 20-25 minutes until rhubarb is tender but not mushy
Whip cream, crème fraîche, and a small amount (¼ cup) sugar until soft peaks form
Spoon compote into glasses, top with whipped cream. Chill 30 minutes before serving
Notes
Use organic rhubarb for optimal flavor
Retain rhubarb’s skin for vibrant color and texture
Test doneness with a fork – slightly firm stalks avoid overcooking
Whisk cream separately just before assembling
Chill at least 1 hour to meld flavors
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Stewing
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 35mg