Delicious and easy to prepare dessert for rhubarb season – rhubarb compote with vanilla sauce and crunchy streusel.
For the vanilla sauce:
4 medium egg yolks
16.9 fl. oz. (500ml) milk
1 tbsp. cornstarch
2-3 tbsp. sugar
1 hole vanilla bean
For the compote:
35 oz. (1kg) rhubarb
3/4 cup (150g) Zucker sugar (plus more if needed)
1 tsp. vanilla extract
For the streusel:
1/2 cup (60g) spelt flour (Type 630)
1/4 cup (50g) muscovado sugar
1 tsp. ground cinnamon
1/4 cup (60g) cold butter
1 tbsp. rolled oats
1. For the vanilla sauce add the egg yolks, about 3 tablespoons of the milk and the cornstarch to a bowl and mix until well combined. Set aside.
2. Cut the vanilla bean lengthwise open and remove the seeds. Add both with the remaining milk and sugar to a small pot and bring to a boil. Take off the heat and let the vanilla infuse the milk for about 15 minutes. Reheat the milk until you can see bubbles coming up. Add the cornstarch mixture and mix in. Stir constantly and bring to a boil. Remove from the heat and let cool down. Stir from time to time to prevent the sauce to develop a skin. Remove the vanilla bean before serving.
3. For the compote wash the rhubarb and dry. Cut off the ends and then cut into bite-size pieces – no need to peel the rhubarb as long as it is clean. Add together with the sugar and vanilla extract to a pot and mix to combine. Cover and set aside to marinate for about 1 hour – mix from time to time.
4. While the rhubarb is marinating preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Mix the flour for the streusel with the sugar, cinnamon, and butter (in small pieces) in a bowl. Rub between your fingers to create coarse streusel. Mix with the rolled oats and spread on the prepared baking sheet – bake for 10-12 minutes until slightly browned. Take out of the oven and let cool down. If pieces stick together break them apart.
5. As soon as the rhubarb has marinated enough, place the pot on the stove and heat up until the liquid in the pot starts to boil. Reduce the heat and let the rhubarb simmer for about 7-10 minutes or until soft. Do not move the rhubarb too much or it will break apart completely – but move it from time to time (with a rubber spatula) so it won’t burn. As soon as the rhubarb is soft and the liquid has thickened remove from the heat and let cool down. If the compote is still too sour, add some more sugar. Serve the compote slightly warm or cold with the vanilla sauce and the streusel. You can prepare all of the components separately up to two days in advance and assemble everything right before serving.