4 -
10 mins
10 mins
20 mins
Choose number of servings
Ingredients
For the Compote
- Granulated Sugar 75 g
- Vanilla Pod (halved and seeds removed) 1
- Star Anise 3
- Lemon Juice 1 tbsp
- Water 2 tbsp
- Rhubarb (cut into 2.5 cm pieces) 510 g
For the Sour Rhubarb
- Rhubarb (thinly sliced on a bias) 30 g
- Lemon Juice 60 ml
- Water 60 ml
- Granulated Sugar 2 tbsp
For the Caramelized Chocolate
- White Chocolate 100 g
For Garnishing
- Granola as needed
- Crème Fraîche 300 mg
Tools that you will need
General Equipment
- Baking Sheet
- Citrus Squeezer
- Large mixing bowl
- Medium mixing bowl
- Microplane
- Parchment paper
- Rubber Spatula
- Trays or plates
Cooking Steps Prep Cooking
Mix the Rhubarb Compote
Add the listed ingredients into the bowl, mix well and set aside.
| Granulated Sugar | 75 grams |
| Vanilla Pod (halved and seeds removed) | 1 |
| Star Anise | 1 |
| Lemon Juice | 1 Tbsp. |
| Water | 2 Tbsps. |
1. Connect the Cookware
Turn the burner and place the cookware on the burner. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 100°C.
2. Add and Melt the Chocolate
Add the chocolate to the preheated pan and allow it to melt for 3 minutes without stirring or until the chips begin to lose their shape.
| White Chocolate | 100 grams |
3. Prepare the Baking Sheet
While the chocolate melts, line a baking sheet with parchment paper and set aside. Chef's Note: Caramelizing chocolate is an advanced technique. Some crumbling at the beginning is normal and the chocolate will result in a smooth light brown color towards the end. You may use a second spatula to scrape down the crumbled chocolate as it caramelizes if needed.
4. Caramelize the Chocolate
Increase the temperature to 135°C and begin caramelizing the chocolate for 20 minutes or until light golden brown. The white chocolate will turn dry and slightyl chalky but will regain its fluidity as it cooks. It is important to stir gently to keep the chocolate as fluid as possible. If you like your chocolate darker, please continue cooking to your desired doneness.
5. Remove the Chocolate
Turn the burner off, then transfer the chocolate to the prepared baking sheet and place it in the fridge for a fast set. Wash the pan before continuing.
6. Add and Cook the Poaching Liquid
Add the ingredients and stir to combine. Cook the poaching liquids for 1 minute or until they come to a gentle boil.
| Lemon Juice | 60 ml |
| Water | 60 ml |
| Granulated Sugar | 2 Tbsps. |
7. Pour the Hot Liquid Over the Sliced Rhubarb
Turn the burner off, then pour over the prepared rhubarb and mix to combine. Make sure to submerge all the rhubarb into the hot liquid. Wash the cookware before continuing.
| Poaching Liquid | all |
| Rhubarb (thinly sliced in a bias) | 20 grams |
8. Connect the Cookware
Turn the burner and place the cookware on the burner. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 105°C.
9. Add and Cook the Rhubarb Compote
Add the mixed rhubarb for the compote and cook for 15 minutes or until it thickens.
| Rhubarb Mixture | all |
10. Remove the Rhubarb Compote
Turn the burner off, then transfer the compote to a bowl and set aside.
11. Serve the Dessert and Enjoy
Add some crème fraîche to the plate and top with some compote. Garnish with some sour rhubarb, caramelized chocolate, and granola.
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
