Rhubarb fragilite

Ingredients for Rhubarb fragilite

Instructions for Rhubarb fragilite

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

Put the oven at almost 125 degrees C. Alm. oven.

Chop the nuts roughly. Whip egg whites stiff with sugar and salt and turn cinnamon and nuts into.

Grease a piece of baking paper (Baked fragilitébunde hangs so well that even baking paper must be lubricated so that they can escape.)

Grease the egg noodles in addition to the 1-1.5 cm thick baking paper, or spread it into small medallion plums if the dessert is to be made portionwise (calculate 2 pieces per person, one top and one bottom). Behind the bottoms until they are light brown, dry and fragile when touching them. It takes at least 40 min.

Put the handle of a saucepan in the oven door so that the moisture can escape while the bottoms bake. Large bottoms are shared in the middle while they are hot - otherwise they break too easily. The bottoms can be baked in good time and stored dry in crates or plastic bags.

Whip the cream straight, but do not grind and turn the compote in.

Lay the bottoms together with the rhubarb cream, sprinkle with flour and serve immediately if the bottoms still have to be crisp.

Rhubarb compote:
Rinse and clean the rhubarb - remove the brown 'sock' at the bottom, but let the un-shaped pink piece sit. Cut them into pieces of 2-3 cm. Bring water, sugar, lemon peel and juice into a saucepan or a steel pan. Add the rhubarb pieces. Let them boil for a few minutes, pick them up and throw the lemon shells out. Cook the layer into the syrup consistency and pour it back over the rhubarb pieces.

Instead of lemon juice and peel, the rhubarb compote can be boiled with a spelled bar vanilla. Unlike the lemon shell, do not take it up but cook on with the law.