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Christian Lavoie
Rhubarb with vanilla cream
A fresh dessert with one of our absolute spring toppers: rhubarb.
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Ingredients
Directions
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Halve the vanilla pod lengthwise and scrape out the marrow. Bring the marrow and stick with the water to the boil. Leave on low heat for 10 minutes.
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Bring the water back to the boil, remove the stick and dissolve the sugar. Allow to cool.
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Whisk the whipped cream in a bowl. Fold in the sugar syrup and Greek yogurt. Let the room in the refrigerator become cold.
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Cut the rhubarb into pieces of approx. 2 cm. Heat the butter in a wok or frying pan and stir-fry the rhubarb 3 min.
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Sprinkle the rest of the sugar over it and let it caramelize. Pour in the liqueur and heat for another 2 minutes. Cut the strawberries into pieces.
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Spoon the rhubarb into bowls and spoon the vanilla cream on it. Sprinkle the strawberries over it. Yummy! .
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Nutrition
300Calories
Sodium1% DV30mg
Fat29% DV19g
Protein8% DV4g
Carbs8% DV23g
Fiber8% DV2g
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