Rhubarb and strawberry puree with tonka cream and nut rolls

Ingredients for 4 servings:

• 500 g rhubarb
• 75 g sugar
• 1 vanilla pod(s)
• 8 strawberries
• 2 tsp cornstarch
• 100 g cream cheese
• 200 g crème fraîche
• 150 g cream
• 1 tsp lemon juice
• 2 tbsp sugar
• 2 sheets of gelatin
• 2 tbsp apple juice
• ½ tonka bean(s), ground
• 4 sheets of pastry (filo or yufka dough, approx. 15 x 15 cm)
• 2 tbsp almonds, ground
• 2 tbsp almonds, chopped
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp rose water
• 30 g butter, liquid
• 2 tbsp sugar
• 1 tbsp honey
• 100 ml water
• 4 strawberries for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

to prepare well

Peel the rhubarb, cut into small pieces, mix with the sugar and the vanilla from the scraped vanilla pod, and cook with a little water in a saucepan for about 10 minutes. Mix the cornstarch with a little water to thicken the rhubarb puree, then bring back to a boil. Quarter the strawberries and add them to the hot rhubarb puree. Do not boil them any further; let them cool. Divide the cooled cream between serving glasses and chill. Mix the quark, crème fraîche with the sugar, lemon juice, and ground tonka bean until smooth. Soften the gelatine and let it swell. Whip the cream. Heat the swollen gelatine in the apple juice, dissolve it, and add it to the quark cream. Mix in the whipped cream. Divide the cream over the rhubarb puree in the serving glasses and chill again. Chill for at least 3 hours. For the nut rolls, mix the almonds well with the sugar, lemon juice, and rose water. Lay out the pastry sheets and brush with melted butter. Spread the almond mixture over the sheets and shape into small rolls. Make sure the almond mixture doesn’t fall out on the left and right sides, and brush with a little more butter. Bake the rolls in a preheated oven at 180°C for 30 minutes until golden brown. Make a syrup from sugar, honey, and water and brush it over the baked rolls. Place the glazed rolls on the rim of the serving glasses, decorate each with a strawberry, and serve.