Rhubarb Cream Puffs

Name: Rhubarb Cream Puffs
Ingredients: 1 lb [455 g] rhubarb, cut into 2 in [5 cm] lengths; 4 baked Cream Puffs; 2 cups [480 ml] Pastry Cream or whipped cream; 2 cups [480 ml] Pastry Cream or whipped cream; Powdered sugar; 2 cups [480 ml] Citrus Syrup or Marigold Syrup; 2 cups [480 ml] Citrus Syrup or Marigold Syrup

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

For dessert, I like to poach rhubarb in a heavy syrup, but if you’ve made a large batch of wine-poached rhubarb, it will work just as well. This is my favorite flavor combination, but poached rhubarb is equally at home over a butter cake or as a garnish over yogurt and granola in the morning.

Ingredients

2 cups [480 ml] Citrus Syrup or Marigold Syrup
1

Dessert
Vegetarian

Method

In a medium pot, bring the marigold syrup to a boil over high heat. Add the rhubarb and lower the heat to a simmer. Poach until the rhubarb is tender but not mushy, about 15 minutes. Remove from the heat and allow to cool.

To serve, fill each cream puff with ½ cup [