Rhubarb cold dish with vanilla rice
Time
Preparation time: 20 min.
Cooking or baking time: 1 hour 10 minutes
Rest period: 2 hours
Total preparation time: 3 hours 30 minutes
Now it's rhubarb time again and there's an old recipe from my mom, after which she regularly made a delicious and refreshing dessert with the sour sticks in the spring.
We children always liked rhubarb very much and rice pudding was one of our favorite dishes anyway. Today I want to tell you my recipe and I hope you like this rhubarb preparation as well as we do.
Ingredients for 2 - 3 servings
- 500 g rhubarb
- 1 L of water
- 200 g of sugar
- 1 stick of cinnamon
- 3 tablespoons cornstarch
- Juice of half a lemon
For the vanilla rice
- 3/8 l of milk
- 2 tbsp sugar
- 1 vanilla stick or a Btl. Vanilla extract
- 125 g rice pudding
- 1/8 L cream
preparation
- First, the rhubarb is peeled off, washed and cut into pieces about 1 cm long. The water is added with the sugar and the cinnamon stick and the rhubarb is now brought to a boil and cooked for about 30 minutes in a closed pot, in such a way that a small bit of bite is still present in the rhubarb pieces.
- The cinnamon stick is now taken out and the cornstarch is stirred smooth with a little cold water and stirred under the hot rhubarb. Is tasted now with lemon juice.
- The rhubarb is now transferred to a bowl and placed in a very cold water bath for 30 minutes. In between, it is recommended to stir over and over, so that no skin forms. After this first cooling time, the bowl can then cool in the refrigerator for another 60 minutes.
- For the vanilla ice cream, boil the milk with the sugar and add the vanilla pulp or vanilla extract to the milk. When it boils, add the rice and let it swell for about 30 minutes in a very low heat. Then remove the pot from the heat and let cool a little.
- Now beat the cream until stiff and then lift it under the rice.
- Then 2 to 3 serving bowls are rinsed with cold water and the cream-vanilla rice is pressed into these bowls and should now cool for 20 to 30 minutes in an ice-cold water bath.
- Then the rice can be thrown on some deeper plates and the rhubarb cold dish is distributed around the rice turrets.
Now can be served and eaten with appetite.
I wish you a lot of fun cooking!
