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Rabarbercoulis with vanilla

Desserts (cold)
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Rabarbercoulis with vanilla

optionalRed food coloring
1dlWater
1Vanilla pod
2000gSugar
3500gRhubarb
6tspNonoxal

Instructions for Rabarbercoulis with vanilla

To prepare the Rabarbercoulis with vanilla recipe, please follow these instructions:

Clean the rhubarb and cut them into coarse pieces, bring them slowly to the boil with the water and let them Cook till they are cooked until tender (in addition to fit the old grove rhubarb well).

The porridge is pressed through sieve with back of a spoon, get as much flesh as possible with, the rest are discarded.

Rhubarb juice boils up and lightly, add sugar, vanillekorn and the empty vanilla pod and cook thoroughly. To finish off the heat and nonoxal and possibly. Red food coloring added

Tips:
This coulis can stick for a long time in the refrigerator and can be used for many purposes. We have used it in ice cream, 1 kg mixed up in this recipe Easy ice cream (parfait)

CA. 500 grams in this recipe for Rhubarb Gelato

We have added isinglass leaves and used it to the top of a mazarin bottom with cream.

And so the course can be used as the fruit sauce it is for accessories.

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