1. Make the Rhubarb Compote
In a saucepan, combine rhubarb, sugar, and lemon juice.
Simmer 10-12 mins until soft, then stir in vanilla. Cool completely.
2. Bake the Cream Puff Shells
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
In a pot, heat water, milk, butter, sugar, and salt until boiling.
Remove from heat, add flour, and stir vigorously until a dough forms.
Cool slightly, then beat in eggs one at a time until smooth.
Pipe 1.5-inch mounds onto the baking sheet.
Bake 15 mins, then reduce heat to 350°F (175°C) and bake 15-20 mins more until golden.
3. Whip the Cream
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble & Glaze
Slice cooled puffs in half.
Fill with whipped cream and a spoonful of rhubarb compote.
Drizzle with rhubarb glaze (mix powdered sugar + compote).
Pro Tips for Perfect Cream Puffs 💡
🔥 Crispier shells? Poke a small hole in each puff after baking to release steam.
🍓 Berry twist? Add sliced strawberries to the compote.
⏳ Make ahead: Store unfilled shells 2 days in an airtight container.
🎀 Elegant touch: Dust with edible rose petals or crushed pistachios.
Serving Suggestions 🍽️
Brunch: Serve with sparkling rosé or iced tea.
Dessert table: Pair with mini éclairs and macarons.
Gifting: Pack in a pretty box with wax paper.
Final Thoughts ✨
These rhubarb cream puffs are a showstopping spring dessert—light, creamy, and bursting with tart-sweet flavor. Warning: They’ll disappear faster than you can say “rhubarb”! 😉