John Myers
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Muffins on Crumble + with Rhubarb – Currant and Meringue.
The perfect muffins on crumble + with rhubarb – currant and meringue. recipe with a picture and simple step-by-step instructions.
Streusel:
- 150 g Sifted flour
- 50 g Sugar
- 75 g Butter
- 1 pinch Ground cinnamon
Fruit mix:
- 335 g Fresh rhubarb
- 75 g Red currant
- 2 Pc. Orange peel
- 1 Pc. Orange just the juice
- 0,25 Pc. Cinnamon stick
bind with:
- 1 Heaped tea spoons Food starch
- 1 Sip Water cold
Topping:
- 3 Pc. Protein
- 1 pinch Salt
- 4 tablespoon Sugar
Dessert.
- 1 packet Paradise Cream Dr. Oetker
- 150 ml Milk
- 150 ml Condensed milk 10% fat
- 6 Pc. Fresh strawberries
- 4 Pc. Chocolate flakes
Streusel:
- Knead all ingredients quickly by hand. Put paper bags on the muffin tray, distribute the batter, press down a little.
Fruit mix.
- Cut the rhubarb unpeeled (it has a slightly better color) add the currants. Sprinkle with sugar.
- Thinly peel the peel of the orange + lemon with a peeler + add to the rhubarb. Don’t forget the cinnamon stick. Bring about 2 – 3 jellyfish to the boil, the rhubarb should not disintegrate.
- Shake the cornstarch with a little water, thicken the mass. Spread on the dough. Bake for about 20 minutes.
Topping:
- Beat the egg whites with salt and sugar, spread over the muffins. Now put it in the oven high up and brown again for approx. 8-10 minutes.
Surprise :
- the fruit mixture is enough as a base for 2 desserts. sprinkle with meringues (finished product).
- Can you get puddles or quark, or would you prefer fresh strawberries?
- Here is my suggestion: mix milk + condensed milk mixes strawberries + shell the cream for 3 minutes. Spread them over the glasses. Decorate it with strawberries and chocolate flakes. Cooling.
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