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  • Author: Erica Lea
  • Total Time: 4 hours
  • Yield: 6 half cup servings 1x


  • 1/4 to 1/2 cup maple syrup
  • 2 1/2 teaspoon grass-fed gelatin
  • 1/4 cup + 2 tablespoons water
  • pinch of salt
  • 1 cup heavy cream
  • 1 1/2 cups sour cream
  • 2 teaspoons vanilla bean paste

For the Vanilla Rhubarb Compote:

  • 1 1/4 cups chopped rhubarb
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla bean paste


  1. In a medium saucepan, whisk the maple syrup and gelatin. Add the water, whisk, and let sit for 5 minutes. Whisk in the salt.
  2. Bring to a boil, stirring frequently. The mixture may bubble up as it starts to boil. Remove from heat and whisk in the cream.
  3. In a large bowl, whisk together the sour cream and vanilla bean paste. Whisk in the maple syrup/gelatin mixture. Pour into serving dishes, cover, and chill for 3-4 hours, or until totally set.

Meanwhile, make the rhubarb compote:

  1. In a small saucepan, boil the rhubarb and maple syrup until the rhubarb is soft, about 5 minutes. Remove from heat and stir in the vanilla bean paste. Chill before serving.

To serve:

  1. Top each of the bowls of Russian cream with the cooled rhubarb compote. Enjoy!


Rhubarb leaves are poisonous, so please don’t use them in your compote!

You can use vanilla extract in place of the vanilla bean paste if you wish. Or you could substitute 1-2 vanilla beans.

If you’re serving this with a very sour fruit, you may want to use the higher amount of maple syrup.

  • Prep Time: 4 hours
  • Category: Dessert
  • Cuisine: Russian Inspired
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