Russian Cream Dessert

Directions

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.
4. Meanwhile, make the rhubarb compote: 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.
5. To serve: Top each of the bowls of Russian cream with the cooled rhubarb compote. Enjoy! Adapted from Eighty Twenty Dietitian