Rhubarb compote with cinnamon ice cream

4 portions

Rating (3 ratings)


Ice cream
4 egg yolks
100 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
3-5 g ground cinnamon

500 g rhubarb, chopped
250 ml strawberry cordial, diluted
15 ml freshly squeezed lemon juice
60 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
5-10 g potato starch 


Whisk together the egg yolks, sugar and vanilla sugar. Bring the milk, cream, glucose syrup and cinnamon to the boil. Beat the egg mixture into the warm milk mixture. Strain through a fine-meshed sieve. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Put the chopped rhubarb, strawberry cordial, lemon juice and icing sugar in a pan and boil until the rhubarb is soft. Stir in the vanilla sugar. Mix the potato starch with a little water and stir into the compote to thicken it. Serve lukewarm or cold with the ice cream.

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