Rhubarb Blinis

Ingredients for 4 servings:

• 500 g rhubarb
• ¼ liter maple syrup
• 150 g raspberries (possibly frozen)
• 200 ml crème fraîche
• 4 tsp orange liqueur
• 100 g buckwheat flour
• ½ tsp honey
• 10 g yeast
• 2 eggs
• 1 pinch of salt
• Clarified butter, for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Trim and wash the rhubarb, then cut into 4cm pieces. Pour maple syrup over it, cover, and let it draw juice for 30 minutes. Then simmer the rhubarb in the syrup over low heat for 3-5 minutes. Remove with a slotted spoon and chill. Bring the raspberries to a boil in the liquid, puree, pass through a sieve, and chill. Mix the crème fraîche with the liqueur, chill. Mix the buckwheat flour with honey, crumbled yeast, and 1/8 l lukewarm water. Beat in the eggs and salt and let the dough prove for 15 minutes. Then bake 12 small blinis in the hot clarified butter. Divide the raspberry sauce among 4 serving plates, drizzle with crème fraîche. Use a skewer to pull the blinis in and out. Place the blinis in the center, garnish with rhubarb pieces, and serve immediately.