A dessert from the quick & easy category. The combination of rhubarb and banana is heavenly. My rhubarb dessert with banana cream is a treat for your family and guests and not only an eye-catcher in the glass.
Many years ago, a clever man suggested to me that the human soul should be viewed as a universe. Huge and unfathomable. If you’re lucky, you can get an insight into many areas. Maybe just a few, but never all. Quasi a pictorial translation of the statement “the soul of man is unfathomable”.
If one believes this statement, which I rightly admit is philosophical, we do not know everything about a familiar person and his soul. “I know him or her inside and out” would be thrown overboard. For me, it is conclusive that we only know from the other what he also wants to reveal to us.
Rhubarb – a vegetable for the soul
Table of Contents
ToggleI came up with this idea because of course I also have hidden areas and it has often happened to me that I have discovered new sides, new facets of something, or learned from someone that I did not know before. For example, how long have I believed that rhubarb is a fruit when it is actually a vegetable? How could he have “hidden” this from me for so many years??? Tazz ? .
You can find more information about rhubarb, when it is in season and when it is available from local cultivation, as well as everything about correct storage, preparation, and what else needs to be considered in my rhubarb seasonal calendar:
My rhubarb dessert with banana cream
This time I used my beloved rhubarb in a dessert and of course cooked it in the oven until soft. In addition, cream combined with mush from ripe bananas to create a banana cream. Rhubarb and banana are already known for jams and jams and are an unbeatably delicious combination.
The shell thing
I also don’t peel the rhubarb for my rhubarb dessert with banana cream so that it stays red. I basically only peel rhubarb when I’ve caught thick, fibrous stalks. Otherwise, I just remove the leaves and cut off both ends generously. I know that oxalic acid also accumulates in the peel, but really only if you get too much of it, it mainly deprives the body of calcium.
The dessert with many advantages
The rhubarb dessert with banana cream is a really quick and easy dessert to make during the rhubarb season. You can prepare the dessert very well and also park it in the fridge for hours if you don’t want to serve it immediately. My experience after a few attempts is that the banana cream only starts to darken a little after the 5th hour in the fridge. But that’s just a visual thing. You can also use lemon juice to prevent bananas from turning brown. I didn’t want to do that though, because I didn’t want to add any more acid, the rhubarb already has enough of it.
I crown the rhubarb dessert with banana cream with some cocoa powder. You can also use cinnamon, that’s delicious too. In any case, I can highly recommend the combination of rhubarb and banana.
Rhubarb dessert with banana cream
INGREDIENTS
WHEN IT COMES OUT OF THE OVEN THE RHUBARB MUST COOL COMPLETELY
- 500 grams of rhubarb
- 150 grams of cream
- 60 grams of sugar
- 2 ripe bananas
- 2 pack Bourbon Vanilla Sugar
- 3 tbsp apple juice
- 1 pinch of baking soda
- 1/2 pack cream stiffener
- Dark cocoa or cinnamon – for sprinkling
MANUAL
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First preheat the oven to 180 ° circulating air (200 ° top and bottom heat).
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Wash the rhubarb stalks thoroughly and cut off the leaves or both ends generously. I recommend peeling thick, very fibrous stalks. Cut the sticks into approx. 1 cm pieces and put them in a suitable casserole dish (approx. 28×20 cm). The casserole dish does not need to be greased.
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To the rhubarb in the casserole dish, add 60 g sugar, 2 packets of Bourbon vanilla sugar, 3 tablespoons of apple juice, and 1 pinch of baking soda (to neutralize the acidity). Mix all the ingredients together well and bake in the oven on the middle rack for 15 minutes.
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Then divide the rhubarb into 4 dessert bowls and allow it to cool completely.
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For the banana cream, whip 150 g of cream with a hand mixer or food processor with 1/2 packet of cream stiffener until stiff.
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Peel the 2 ripe bananas and mash them with a fork on a flat plate to a pulp.
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Gently fold the mashed bananas into the cream.
Now spread the banana cream evenly over the cooled rhubarb and put the dessert glasses in the fridge until serving, but my recommendation would be a maximum of 2-3 hours (see note) or just serve immediately.
NOTE: You can also refrigerate the dessert longer if it is helpful for your preparation. However, in my experience, the cream changes its white color after 5 hours because of the banana. The taste doesn’t suffer at all. If you want to keep it cool longer, you can also add lemon juice to the banana puree. I personally didn’t want that because I didn’t want to add more acid.
- Before serving, sprinkle the desserts with cocoa powder or cinnamon, as you like. I wish you a sweet appetite.
