Ingredients
1 12 lbs rhubarb
1 12 cups water
34 cup sugar
3 tablespoons cornstarch
12 teaspoon vanilla extract
1 cup whipping cream
Method
Sources
📖
Recipe1M+
dataset
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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cut rhubarb into 1/2 inch pieces. heat water and 3/4 cup sugar to boiling, stirring occasionally. add fruit. simmer uncovered for about 10 minutes, until rhubarb is tender. thickening:. mix 1/4 cup water and cornstarch; stir into rhubarb. heat to boiling, stirring constantly. boil 1 minute and stir over medium heat. note: rhubarb will burn if not stirred! stir in vanilla extract. to serve:. if using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack. pour into serving bowl or individual dessert bowls. when ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff. pipe cream through decorators' tube or spoon onto rhubarb compote.