Küchenlatein

I am glad that the rules of Weekend Herb Blogging allow to blog about any herb, plant, vegetable or flower. So this week I'm going to share a picture of my rhubarb with you.



Although this rhubarb needs some time to grow, you can already buy local rhubarb on the farmer's market. I couldn't resist and bought some stalks. I prepared a compote and used a blender, because my son doesn't like the "threads". The compote goes well with white chocolate panna cotta.


-==== REZKONV-Recipe - RezkonvSuite v1.1

Title: White Chocolate Panna Cotta with Rhubarb Compote
Categories: Dessert
Yield: 4-6 Servings

1/2 Vanilla pod
100 grams White chocolate, chopped
4 leaves Gelatin
440 ml Cream
48 grams Sugar

============================== COMPOTE ==============================
700 grams Rhubarb
1 Orange, grated peel
192 grams Sucker
8 grams Vanilla sugar

============================== SOURCE ==============================
modified:
Bischof-Feine Küche und Service:
http://www.bischof-reutlingen.de/
-- Edited *RK* 04/26/2006 by
-- J. Meyer

1. Soak gelatin in water. Let stand 5 minutes or until softened.

2. In medium saucepan, mix cream, vanilla pod and sugar. Cook over
medium-high heat, stirring to dissolve sugar, until mixture comes to
a gentle boil. Remove the pod. While whisking, add gelatin mixture,
and whisk until dissolved. Remove from heat and add white chocolate.
Whisk until chocolate is melted.

3. Ladle white chocolate mixture evenly among the ramekins.
Refrigerate for 6 hours or until set.

4. Cut rhubarb in 1-inch pieces, sprinkle with sugar until wet. Add
the grated orange peel. Bring to a boil slowly. Simmer for 15
minutes, until rhubarb pieces are soft but still intact and somewhat
translucent. Blend if desired.

5. To unmold, dip bottom of each ramekin in hot water until sides
release, then unmold onto a plate with firm motion. Garnish with
rhubarb compote.

=====

Tagged with: whb
weekend herb blogging at Kalyn's Kitchen