John Myers
Rhubarb Cream
The perfect rhubarb cream recipe with a picture and simple step-by-step instructions.
- 10 Poles Fresh rhubarb
- 1 Pa Ladyfingers
- 500 ml Cream
- 500 g Quark
- 1 Pa. Mascarpone
- Sugar
- Vanilla sugar
- Sanapart or instant gelatin
- Rhubarb liqueur or rhab strawberry liqueur
- Wash and peel the rhubarb and cut into large pieces. Line a baking sheet with parchment paper for the rha. Spread on top, sprinkle with sugar and bake in the oven for 15 minutes at 180 °. Let cool down.
- Place a rectangular baking ring on a plate and place the ladyfingers close together. Brush with a little liqueur.
- Whip the cream, fold in the sugar, vanilla sugar and “SahneFestiger”. Mix the quark and mascarpone and fold in the cream.
- 1 / 2 quark cream mass on the spoon. Spread the cooled rhubarb mixture on top and smooth the 2nd half of the cream over it. Cr. Chill for 1 hour event. Spread a few crumbled L. bisquits on top before serving. Finished. Yummy.
Facebook Comments