John Myers
Rhubarb Whiskey Dessert
The perfect rhubarb whiskey dessert recipe with a picture and simple step-by-step instructions.
- 3 Rods Rhubarb
- 2 tbsp Muscovado sugar
- Tonka bean abrasion
- 3 tbsp Water
- 100 g Yogurt turkish
- 100 g Lowfat quark
- Raw cane sugar
- Whiskey
- 6 Ladyfingers
- Wash the Rahabarber and cut it into small cubes and put it in a saucepan with the 3 tablespoons of water. Add the muscovado sugar and some tonka bean zest and bring to the boil. When it boils, remove it from the heat immediately and let it cool down. He pulls a little and then becomes nice and soft, but remains a bit chunky.
- Put the sponge fingers in a freezer bag and roughly crumble them with the meat tenderizer. Mix the low-fat quark with the Turkish yoghurt and some cane sugar (to taste) and season with the whiskey – also to taste.
- Now put a layer of biscuit crumbs in two dessert glasses, then spread the rhubarb over it and finally pour the whiskey-yoghurt cream over it, cover and leave in the refrigerator for at least 2 hours.
Facebook Comments