The Sweetest Rhubarb Temptation

Rhubarb dessert mood

To be honest I have never done something with rhubarb before. Actually I had to find out whether or not to peel the rhubarb. There seems to be no real consensus regarding this. I didn’t peel it and I think it was the right choice. So far I guess I only had rhubarb cake or rhubarb with vanilla pudding or vanilla sauce – also yummy but I wanted to make a sweet sweet dessert.

Yesterday was a public holiday, so the perfect occasion for making a sweet little treat for the loved one.

It smells so nice when the sugar and honey in the pan caramelize. The pulp of one whole vanilla bean might sound a little too much for two desserts but it tastes superb! I kind of freestyled this dessert, combining rhubarb with everything all creamy and sweet.

At first I wanted to take shortbread biscuits for the base but then it came into my mind that the Italian biscotti we have would pimp the desert even more. I should bring more of this good stuff from Italy in the summer! It definitely does not only go well with coffee.

Rhubarb in pan
sweet rhubarb dessert

What you need for two desserts:

  • Rhubarb – 4 stems
  • 250g plain yoghurt
  • 100g whipped cream
  • 100g biscotti
  • 1 vanilla bean
  • Sugar
  • Dark honey
  • Some apple juice
  • Steps:

  • Cut the rhubarb into small pieces and put it in a pan, covered with sugar, honey, vanilla pulp and a little bit of apple juice
  • Mix everything and let it simmer on low heat until the rhubarb becomes pulpy and has absorbed all the flavours
  • Whip the cream and blend with yoghurt, some sugar and honey
  • Crush the biscotti into big crumbles
  • Layer the desert in a glas – first the crushed biscotti, then the cream and then the rhubarb on top
  • Enjoy!
  • You might want to serve the dessert differently. I only had a red-wine glas at hand. And oh yes, it must have around 1000 kcals!

    Share on FacebookShare on TwitterPin it on PinterestShare on TumblrSubmit to StumbleUpon

    One thought on “The Sweetest Rhubarb Temptation

    1. Kadri

      Hi Claudia,

      Looks delicious. I love rhubarb and have aswell some recipes on my website. About peel or not peel. I have heard that there are some oxalate toxics mostly in leaves but aswell around the stalk. So I am usually peeling it. But it is very little amount so no worries :) .

    Hinterlasse eine Antwort

    Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind markiert *


    Du kannst folgende HTML-Tags benutzen: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>