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Vanilla-Orange Pot de Creme

rhubarb compote, olive oil madeleines
4.5 stars
(82 reviews)
  • Vegetarian
  • Nut-free
Spring means rhubarb season, and we can't get enough of it! It's tart, sour flavor is such a bright and refreshing change. In this dessert, a delicate orange-scented vanilla bean pudding is topped with slow-cooked rhubarb compote. Alongside are mini madeleines, traditional French shell-shaped soft cookies made with olive oil.
  • Cream
  • Rhubarb
  • Milk (whole)
  • Egg yolk
  • Pure Cane Sugar
  • All-Purpose Flour
  • Egg
  • Olive Oil
  • Tahitian Vanilla Beans
  • Baking Powder
  • Kosher Salt
  • Orange peel
Servings Per Container: 1.0
Amount Per Serving*
Calories 330
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Cholesterol 235mg
Sodium 80mg
Total Carbs 23g
Dietary Fiber less than 1g
Sugars 16g
Protein 6g
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

2 Stars
Too sweet. Madeleine's too chewy.
5 Stars
Wow, sooooo good. Very light, creamy texture. I still don't even know what rhubarb is, but it was good!
5 Stars
So Delicious and fresh!
4 Stars
Very refreshing!