Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Rhubarb-ginger compote with white chocolate ice cream

Just because it is still a felt eternity until the next rhubarb season, you can not start soon enough to think about the next use of the delicious knotweed. And what goes better than a homemade, white chocolate ice cream…?

Rhubarb, by the way, originally comes from the Himalayas. It was first cultivated in Russia in the 16th century and did not reach other parts of Europe until the early 18th century. The first commercial cultivation in Germany then took place from 1848 in Hamburg and spread very slowly from north to south. The season starts again next April.

Preparation: 20 minutes | Cooking: 30 minutes


  • 3 egg yolk
  • 110 g sugar
  • 100 g white chocolate
  • 1 dl milk
  • 600 g diced rhubarb
  • 1 tablespoon ginger
  • 4 dl cream
  • 1 Orange


White chocolate ice cream

For the chocolate ice cream, put all the ingredients in a bag and vacuum seal without sucking in liquid. Place the bag in the perforated cooking container, put it in the cold cooking chamber and steam: 86°C during 15 min. Shake bag well and let cool. Freeze the chocolate mixture in the ice cream maker or place in a storage container, freeze and stir frequently until completely frozen.

Rhubarb-ginger compote

Place the rhubarb cubes in the porcelain mold. Add the sugar with the ginger and orange zest, mix. Place the mold on the wire rack in the cooking chamber while it is still warm. Then cook with moist hot air on 200°C for about 15 min.

Serve warm rhubarb with the ice cream.

Together with V-ZUG, the Swiss manufacturer of high-quality built-in appliances, I present some exciting recipes that are very easy and uncomplicated to prepare. Of course, you can also use the V-Zug Combi-Steamer quite ideally for this dessert – but it should also work with another steamer.

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