Friday, May 28, 2010

Rhubarb (Rabarber) dessert

Cut rhubarb sticks in 2 centimeter pieces. Butter an oven dish. Add rhubarb sticks, sugar (250 gram for 500 gram rhubarb) and top with shortcrust pastry or: kruimeldeeg. Boil in oven until rhubarb is soft and shortcrust pastry is done.

200 gram flower, 150 gram butter, 100 gram sugar, 10 ml water, 1 gram salt.

Mix butter with wet sugar and salt.

Add flower and make 'crumbs'. Keep in fridge for one day.

Add lemon peel to rhubar.

Serve with vanilla ice cream.
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