Serves 4

• Rhubarb stalks: 6
• Water: 400ml
• Granulated sugar: 400g
• Vanilla pod: 1
• White wine: 110ml 
• Cinnamon stick: 1
• Juice of 1 lemon
• Double Cream: 400ml
Callebaut® W2 White Chocolate Callets: 100g


1. Chop the rhubarb into bite-sized pieces. Slice the vanilla pod lengthways and scrape the beans into a saucepan with the chopped rhubarb
2. Add the water, granulated sugar, white wine, cinnamon and lemon juice to the pan and simmer over a medium heat for 15 minutes or until the rhubarb falls apart. Set to one side and allow to cool
3. In a separate pan, bring half of the double cream to the boil and then pour over the white chocolate callets. Stir until all of the chocolate has melted, add the rest of the cream and leave to cool
4. Once cool, whisk the chocolate cream mixture until it resembles whipped cream
5. Spoon the rhubarb mixture into four dessert glasses and top with the white chocolate mixture

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