Poached Rhubarb with White Chocolate – Recipe for the loveliest spring dessert with poached rhubarb, whipped white chocolate cream, and a crispy crumble with oats and cardamom.
This rhubarb dessert is delightful and tastes amazing. The dessert consists of rhubarb cut into batons and poached in a delicious syrup made with water, sugar, vanilla, basil, and lemon zest. The rhubarb is served in bowls with a whipped, airy white chocolate cream made with mascarpone. A crunchy crumble with oats and cardamom is served alongside.
This dessert is very decorative and quite simple. You can use any rhubarb you have in your garden, but it’s especially beautiful with fully red rhubarb, as it adds color to the syrup. The rhubarb is only poached for 4–5 minutes so it retains some bite.
The dessert consists of 3 components, all of which can easily be made the day before, making it easier to assemble the dessert right before serving. The white chocolate cream needs to chill for at least 6 hours, ideally overnight, before being whipped. The rhubarb can also stay in the syrup until the next day. The crumble can be stored in a cookie tin or airtight container once it has fully cooled. Also try my recipe for panna cotta with rhubarb or my rhubarb turnovers. Enjoy!
Poached rhubarb with white chocolate
Ingredients
White chocolate creamInstructions
White chocolate cream
Soak the gelatin in cold water.
Pour heavy cream and vanilla sugar into a saucepan and heat until just below boiling point. Remove the saucepan from the heat. Squeeze the water out of the gelatin and dissolve it in the hot cream.
Place the white chocolate and mascarpone in a tall blender container. Pour the hot cream mixture over it and blend with an immersion blender until smooth and lump-free. Pour the mixture into a bowl and cover with plastic wrap. Refrigerate for at least 6 hours, preferably overnight.
Poached rhubarb
Rinse the rhubarb thoroughly. Cut into sticks about 5–6 cm long.
In a saucepan, combine water, sugar, vanilla sugar, strips of lemon zest (not finely grated), and basil. Bring to a boil until the sugar dissolves. Add the rhubarb and let simmer for 4–5 minutes. They should still be slightly firm inside, not mushy. Remove the rhubarb and place in a container.
Boil the syrup until it is reduced by half, about 25–30 minutes. Let it cool and pour it over the rhubarb. Refrigerate until serving. You can keep the rhubarb in sticks or cut into smaller pieces.
Crumble
Preheat the oven to 200°C (fan).
Place all crumble ingredients in a bowl and use your hands to knead them together. Spread the crumble out on a baking sheet lined with parchment paper and bake for about 15 minutes. Stir it around partway through if needed. Let it cool completely.
Whip the cold white chocolate cream until firm and fluffy. Divide the cream into 4–5 bowls or dessert plates. Add rhubarb on the side and sprinkle with crumble. Make a small indentation in the cream using a warm spoon. Drizzle some of the rhubarb syrup over the cream and rhubarb. Serve immediately.Enjoy!
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