Jars with rhubarb compote and sage chantilly

Posted on 1 min read

It’s got that full creaminess and yet is entirely refreshing: our rhubarb compote is just what you want in the warmer months. Try this easy recipe now!

Rhubarb compote in a jar, topped with cream
Jars with rhubarb compote and sage chantilly
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Rezept drucken
Servings Prep Time
4 jars 25 minutes
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
4 jars 25 minutes
Cook Time Passive Time
15 minutes 8 hours
Rhubarb compote in a jar, topped with cream
Jars with rhubarb compote and sage chantilly
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 jars 25 minutes
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
4 jars 25 minutes
Cook Time Passive Time
15 minutes 8 hours
Ingredients
For the compote
For the chantilly
Servings: jars
Units:
Instructions
  1. The day before, leave some sage leaves to infuse in the liquid cream in the fridge.
  2. Cut the rhubarb and apples into small pieces. Cook them with the water in a saucepan over a low heat for 15 minutes, stirring. Then leave to cool.
  3. Take the sage leaves out of the cream. Whip it up by adding one spoonful of icing sugar at a time.
  4. Pour the compote into the bottom of the verrines, add the whipped cream and decorate with the sage.
  5. Mix before eating, so that you can enjoy the whipped cream and the compote at the same time.

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