Recipes with Grandmarnier

Rarbarber coulis, with orange cream, and butterflies

Rhubarb in syrup: Rarbarber rods peeled, washed and cut into approx. 1/2 cm thick slices, and place in a saucepan. There should be around 500 g finished cleaned rarbarber back. Cover with water and 200 g of sugar, as well as half of the grains from a vanilla r