Crema di Rabarbaro

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Rated 4 stars out of 5
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  • Read 3 Reviews
Total Time:
45 min
Prep
30 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1 large egg yolk
  • 3/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/2 cup milk
  • 1 pound rhubarb stems, cut into 1/2-inch dice
  • 1/4 cup whipped cream

Directions

In a small saucepan, combine the egg yolk, 1 tablespoon honey, vanilla extract, and cornstarch, and whisk together until well-mixed. Add the milk and whisk again to combine. Bring the mixture to a boil over medium heat and then lower to a simmer. Let the mixture simmer gently, whisking occasionally to keep the egg yolk from cooking on the bottom of the pan, until it has the consistency of dense, homogenous cream, almost as thick as ice cream, about 5 minutes. Remove from the heat and let cool.

Place the rhubarb slices in a large heavy-bottomed pot and cover with the remaining honey. Cook gently over low-medium heat until the rhubarb is tender, about 10 minutes. Let cool.

Fold the rhubarb into the milk mixture and gently fold in the whipped cream. Divide the rhubarb cream evenly among 4 glass serving bowls or glasses and serve immediately.

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Newest Ratings and Reviews

Read all 3 reviews

  • on May 08, 2011

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    Can't wait to try it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 11, 2007

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    This is one of those recipes where the whole is much greater than the sum of the parts.

    people found this review Helpful.
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  • on June 03, 2004

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    I really like this dish. Growing up in Wisconsin I've tasted many rhubarb dishes; This one takes the proverbial cake! Thank You Mario, Thank You Ever So Much!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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