Rhubarb medalions

Ingredients for Rhubarb medalions

Instructions for Rhubarb medalions

To prepare the Rhubarb medalions recipe, please follow these instructions:

DARK: pour flour and flour in a bowl.
Add the butter into small lumps and crush it with your hands until it has a sawdust-like consistency.
Add lemon peel and egg and quickly collect the dough.
Put the dough in the refrigerator for 30 minutes.
Roll the dough into 2-3 mm of thickness on a scratched table.
Slice the dough into rings for approx. 8 cm in diameter. (Remember to score an even number as there are two rings per medalion.)
Lay them on a baking sheet lined with baking paper.
Pour them at 220 degrees (ordinary oven) for 7 minutes and allow them to cool before collecting the medallions.

CREME: Rinse the rhubarb and cut into 2 cm slices.
Fold the vanilla pole and scrape the grains.
Mix sugar and vanilla seed and turn it well into the rhubarb.
Pour them in the oven for 15 minutes at 170 degrees (ordinary oven).
Cool them off before moving on.
Whip the cream.
Take 2/3 of the rhubarb and turn them into the whipped cream with the lemon juice. (Make sure that as little syrup as possible from the rhubarb comes with.)
Lay the rhubarb cream between two medals.
Decorate each medal with the remaining part of the rhubarb.