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Rhubarb Sundaes with Pistachios
2022-06-03
https://www.metro.ca/userfiles/image/recipes/Sundae-rhubarbe-pistaches-11937.jpg
PT05M
PT20M
PT40M
In a pan over medium heat, roast the pistachios for 5 minutes, tossing every minute or so. With a knife, finely chop the roasted pistachios and set aside.Cut the rhubarb stacks diagonally, about 1 inch width. In a pan over medium-low heat, add the rhubarb, sugar, ground cardamom, vanilla extract and 60ml (¼ cup) of water. Mix well. Cook for 5-6 minutes, until rhubarb is tender but still holds its shape. Remove 8 pieces of rhubarb and set aside. It will be the toppings of the sundaes.Continue to cook the remaining rhubarb for about 10 minutes, until you’re able to crush the rhubarb with the back of a spoon. Add honey and 60ml (¼ cup) of water and mix. With a hand mixer or a food processor, blend the mixture to get a puree. If needed, add more water. Set the rhubarb compote in the fridge for 15-20 minutes, or until ready to serve.Assemble the sundaes. Add a few tablespoons of the rhubarb compote to the bottom of 4 glasses or sundae glasses. Add ice cream in each jar. Repeat a second time. Garnish with roasted rhubarb pieces and shredded pistachios on top.Source: Dash of Honey
4
4
4
5
2
1/4 cup (30 g) Raw Pistachios Selection
1 bunch rhubarb (+/- 6 stalks)
1/3 cup (65 g) sugar
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
2 tablespoons (30 mL) Irresistibles bio organic honey
Irresistibles Classic Vanilla Flavoured Ice Cream
Rhubarb Sundaes with Pistachios
4
Desserts
0:05
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
1/4 cup
(30 g)Raw Pistachios Selection
-
1 bunch
rhubarb (+/- 6 stalks)
-
1/3 cup
(65 g)sugar
-
1/2 teaspoon
ground cardamom
-
1 teaspoon
vanilla extract
-
2 tablespoons
(30 mL)Irresistibles bio organic honey
-
Irresistibles Classic Vanilla Flavoured Ice Cream
Preparation
In a pan over medium heat, roast the pistachios for 5 minutes, tossing every minute or so. With a knife, finely chop the roasted pistachios and set aside.
Cut the rhubarb stacks diagonally, about 1 inch width. In a pan over medium-low heat, add the rhubarb, sugar, ground cardamom, vanilla extract and 60ml (¼ cup) of water. Mix well. Cook for 5-6 minutes, until rhubarb is tender but still holds its shape. Remove 8 pieces of rhubarb and set aside. It will be the toppings of the sundaes.
Continue to cook the remaining rhubarb for about 10 minutes, until you’re able to crush the rhubarb with the back of a spoon. Add honey and 60ml (¼ cup) of water and mix. With a hand mixer or a food processor, blend the mixture to get a puree. If needed, add more water. Set the rhubarb compote in the fridge for 15-20 minutes, or until ready to serve.
Assemble the sundaes. Add a few tablespoons of the rhubarb compote to the bottom of 4 glasses or sundae glasses. Add ice cream in each jar. Repeat a second time. Garnish with roasted rhubarb pieces and shredded pistachios on top.
Source: Dash of Honey
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
