Rhubarb Compote with Whipped Cream

Ingredients:

• 1 pound rhubarb, chopped
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Directions:

1. In a medium saucepan, combine rhubarb, sugar, and water. Bring to a boil over high heat.
2. Lower heat and let simmer for about 10-15 minutes until rhubarb is soft and tender. Stir occasionally.
3. Remove from heat and stir in vanilla extract.
4. Transfer rhubarb mixture to a bowl and let cool.
5. In a separate bowl, beat heavy cream and powdered sugar until stiff peaks form.
6. Divide rhubarb compote into serving bowls and top with whipped cream.
7. Serve chilled.

Verdict:

This rhubarb compote with whipped cream is a perfect spring or summer dessert. The tangy and sweet flavor of rhubarb balances perfectly with the creamy and sweet whipped cream. The texture contrast between the firm rhubarb and the fluffy cream is delightful.

Serving Suggestions:

This dessert is best served chilled. You can also serve it with some vanilla ice cream or top it with some toasted nuts for added crunch. Enjoy it on its own or as a perfect after-dinner treat!