Ingredients:

  • 2 cups (300g) fresh rhubarb, diced into 1/4 inch pieces
  • 1/4 cup (60ml) pure maple syrup
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • 1 tbsp (8g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine the diced rhubarb, maple syrup, and lemon juice in a saucepan over medium heat. Simmer for 10–15 minutes, stirring occasionally, until the rhubarb has broken down into a thick, glossy compote.
  2. Remove the rhubarb mixture from heat and stir in 1/2 tsp of vanilla extract.
  3. Transfer the rhubarb compote to a bowl and refrigerate for at least 2 hours until completely chilled.
  4. Pour the chilled heavy cream, powdered sugar, and 1 tsp of vanilla into a cold mixing bowl.
  5. Beat on medium-high speed using a hand mixer or whisk until stiff peaks form.
  6. Spoon a layer of chilled rhubarb into the bottom of 4 glasses or mason jars.
  7. Top with a dollop of whipped cream. Repeat the layering process once more, finishing with a final swirl of cream and a small spoonful of rhubarb on top.