A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb.
- ½ vanilla bean
- 1 cup heavy whipping cream
- 2 tablespoons superfine sugar
- ½ teaspoon vanilla extract
Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
Pour cream over vanilla seeds; add sugar and vanilla extract. Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.
Prep time: 20 mins / Cooking time: 35 mins / Total time: 55 mins
Serving: 24 / Yield: 1 – 9×13 inch crisp