Crisp puff pastry m. råsyltede rhubarb (ell. fresh strawberries)

Ingredients for Crisp puff pastry m. råsyltede rhubarb (ell. fresh strawberries)

Instructions for Crisp puff pastry m. råsyltede rhubarb (ell. fresh strawberries)

To prepare the Crisp puff pastry m. råsyltede rhubarb (ell. fresh strawberries) recipe, please follow these instructions:

Boil sugar and water and pour the brine over the rhubarb and let them soak for 24 hours in the refrigerator.

Cut the fillet into 4 triangle plate and brush with beaten egg. Bake at 180 gr for 10 minutes till they are swollen to twice the size and beautiful golden. Let them cool and crack them.

Cream and råcreme be reversed along with half of the drained rhubarb and distributed on the four Neapolitan bottoms. Put the top on and sprinkle with a little icing sugar. Garnish with a bit of rhubarb and lemon balm