Rhubarbier with Vanilla Cream and Strawberry Rhubarb Gel by @chiara_serpaggi

45 min
Hard

4 servings

🌱

230 g

Rhubarb

🍦

110 g

Chantilly Cream

🍦

110 g

Vanilla Cream

🍓

110 g

Strawberry

🍪

170 g

Japanese Biscuit

Preparation Steps

  1. Step 1/5

    Prepare Japanese biscuit as base

    🍪Japanese biscuit
    🍳Baking tray

  2. Step 2/5

    Whisk vanilla cream

    🍦Vanilla cream
    🍴Whisk

  3. Step 3/5

    Poach rhubarb in saucepan

    🌱Rhubarb
    🥘Saucepan

  4. Step 4/5

    Prepare strawberry rhubarb gel

    🍓Strawberry
    🌱Rhubarb

  5. Step 5/5

    Top with chantilly cream

    🍦Chantilly cream

Composition

Ingredients

Types

Vegetables, Dairy, Fruits, Other

Ingredients

Rhubarb, Chantilly cream, Vanilla cream, Strawberry, Japanese biscuit

Allergens

lactose, gluten

Dietetics

Dietary regimen

vegetarian

Calories

350 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 45g, Sugar: 20g, Fat: 15g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 1mg

Vitamins

Vitamin C: 25mg, Vitamin A: 100IU, Vitamin K: 0.8µg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

5 steps

Equipments

Utensils

Saucepan, Whisk, Baking tray

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Spring

Origin

Source

Platform

instagram

Original Creator

@chiara_serpaggi

Origin

Cuisine

French, Japanese Fusion

Geographic

to inform

Various

Aspect

Texture

Creamy, Soft, Crunchy

Flavors

Sweet, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 48 hours (covered)