Jars with rhubarb compote and sage chantilly
Course
Sweets
Cuisine
Fresh & Healthy
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
4
small apples
peeled
300
g
rhubarb
1
dl
water
For the chantilly
4
dl
full cream
5
tbsp
icing sugar
sage leaves
Instructions
The day before, leave some sage leaves to infuse in the liquid cream in the fridge.
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.
Take the sage leaves out of the cream. Whip it up by adding one spoonful of icing sugar at a time.
Pour the compote into the bottom of the verrines, add the whipped cream and decorate with the sage.
Mix before eating, so that you can enjoy the whipped cream and the compote at the same time.