Ingredients:

  • 2 cups (300g) fresh rhubarb, trimmed and diced into ½ inch pieces
  • ½ cup (100g) granulated sugar
  • 2 tbsp (30ml) water
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • 3 tbsp (35g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine the diced rhubarb, granulated sugar, and water in a saucepan over medium heat.
  2. Simmer for 10–12 minutes, stirring occasionally, until the rhubarb is translucent and soft.
  3. Stir in the vanilla extract and remove from heat.
  4. Transfer the rhubarb mixture to a bowl and refrigerate until completely cold.
  5. Pour the cold heavy cream, powdered sugar, and vanilla into a chilled mixing bowl.
  6. Beat on medium-high speed until stiff peaks form.
  7. Gently fold about two-thirds of the chilled rhubarb compote into the whipped cream using a rubber spatula with a cut-and-fold motion to create a marbled effect.
  8. Spoon the mixture into dessert glasses and dollop the remaining rhubarb compote on top.
  9. Chill for at least 2 hours before serving.