Rhubarb Carachoc

Serves 2 people

2-3 stalks of rhubarb
3 dl water
0,75 dl raw sugar
½ vanilla pod
2 star anise
100 g white chocolate buttons
sea salt
1 lime
roasted almond flakes

This is how you do it:
Slice the rhubarb and place it in a pan. Slice the vanilla pod and scrape the seeds from it. Add water, sugar, star anise and the vanilla pod and seeds to the pan. Bring to boil and simmer for a few minutes. Season with lime zest and juice.

Meanwhile, let your friend gently melt 3/4 of the white chocolate over the burner or glow. Make sure you choose a pan with non stick coating. Stir continuously and remove from the heat if too hot. Let it melt and go from white to golden and a bit crumble. Season with sea salt.

Serve the rhubarb soup in your Add-a-Twist medium container. Add a generous dollop of caramelized chocolate and the rest of the chocolate buttons.

 Tip!
⦁ Replace the chocolate buttons with a finely chopped chocolate bar.
⦁ Replace the water with white wine for a more adult flavour.
⦁ Replace the star anise with a cinnamon rod or two.
⦁ Add roasted almond flakes for more luxury.