Rhubarb + Raspberries Cream Jars Recipe

Name: Rhubarb + Raspberries Cream Jars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the compote; 225 grams rhubarb (4 stalks); 225 grams raspberries; 2 tablespoons coconut sugar; 1 tablespoon raw honey; 1 teaspoon vanilla extract; 1/2 lemon, juiced - meyer for me; for the cream and the topping; 1 teaspoon agar powder; 2 cups hazelnut almondmilk coffee creamer; 2 tablespoons sliced almonds; 1 teaspoon bee pollen

Servings: persons

for the compote
225 grams rhubarb (4 stalks)
225 grams raspberries
2 tablespoons coconut sugar
1 tablespoon raw honey
1 teaspoon vanilla extract
1/2 lemon, juiced - meyer for me
for the cream and the topping
1 teaspoon agar powder
2 cups hazelnut almondmilk coffee creamer
2 tablespoons sliced almonds
1 teaspoon bee pollen

1
Slice the rhubarb and add it into a mixing bowl with all the other ingredients and set aside - in the fridge preferably - for at least 30 minutes.
2
Preheat the oven at 400u00b0, transfer the marinated fruit and their juice in a pan and bake for 20-25 minutes. Set aside to cool.
3
In a saucepan add the agar powder, pour the creamer slowly stirring with a whisk. Switch on the flame and bring to boil.
4
Simmer for 5 minutes, going on stirring to prevent an uneven gelatinization and pour the mixture in a bowl.
5
When it's cool put it in the fridge to set completely - it'll become more compact than a pannacotta.
6
Cut it in pieces and blend it until smooth.
7
Pour alternatively some compote and some cream in 3 jars and top with almonds and pollen. I made the first divided in 3 layers - compote, cream, topping -, the second in 6 - compote, cream, topping, compote, cream topping - and the third pretty random, for a cowy result.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: for the compote, 225 grams rhubarb (4 stalks), 225 grams raspberries, 2 tablespoons coconut sugar, and more.

Yes, Rhubarb + Raspberries Cream Jars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rhubarb + Raspberries Cream Jars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions