Rhubarb cream #1

The rhubarb has to stay firm, so it is better to cook it without water.

Put the fruits and sugar in a pan, cook over low heat until the rhubarb softens.

Purée the rhubarb and let cool.

Heat the milk and the sugar together until the sugar has melted.

Add the beaten egg yolks and stir well.

Pour through a strainer, add the vanilla and cook until thicker.

Beat the cooled puréed fruits and the custard together until smooth.

Add the whipped cream and few drops of dye if necessary.

Pour in cold glasses.

Top with whipped cream.

Serve as fresh as possible with cookies.


500 g of rhubarb

60 ml of sugar

500 ml of milk

15 ml of sugar

3 egg yolks

125 ml of whipped cream

- a few drops of food dye

- a few drops of vanilla extract