Rabarber met Vanillevla

Here are the steps on how to make “Rabarber met vanillevla” (rhubarb and vanilla vla). Rhubarb has been used in the Netherlands since the 1700th century. Today, there are many sweet treats made with rhubarb, such as “rabarbermoes”, “rabarbersiroop”, “rabarbercake” and “rabarbervlaai”. Rhubarb is used in many different sweet dishes. Some restaurants even dedicate a week a year to the vegetable. I will show you how to make the “rabarbermoes” (rhubarb pulp), and eat it with “vanillevla” (custard). Please make the “Vanilla vla” before working on this recipe. Here is the link to this recipe: https://www.letscookdutch.com/desserts/vanillevla/.

Ingredients

Preparation

Steps before cooking

1. First we start by cleaning up the edges. Cut a thin layer of both dried out ends. Peel off anything that looks rotten at the end. Then wash the rhubarb under the tap until it’s clean enough.
2. Now prepare a large cooking pot.
3. Cut the rhubarb into pieces about 2cm thick and place the pieces in the cooking pot.
4. Then add 150 grams of white sugar and 16 grams of vanilla sugar.
5. Mix the sugar and rhubarb, spreading the sugar evenly
6. Then leave it for about 20 minutes until it releases its juices

Cooking

7. It’s time to cook the rhubarb. Stir over medium-high heat until it releases more juice. Turn the heat down after 1 minute.
8. When the liquid thickens, it’s time to simmer on low heat. Close the lid and simmer for about 20 minutes. You’ll notice the rhubarb is softened.
9. This is optional… Reserve 4 pieces for garnish.
10. Next, mash the rhubarb until it resembles pulp.
11. Pour the mixture into a bowl and place in the fridge to chill.

Serving

12. Time to prepare the dessert. First, pour a few tablespoons of “vanilla vla” into a dessert glass.
13. Then pour a few spoonfuls of rhubarb pulp on top and spread it evenly over the surface.
14. Optional: add a piece of cooked rhubarb on top for garnish.
15. Then finish off with a beautiful garnish of mint leaves.

Video