Italian rhubarb

Ingredients for Italian rhubarb

Instructions for Italian rhubarb

To prepare the Italian rhubarb recipe, please follow these instructions:

Rhubarb cut into 2-3 cm pieces and place in a saucepan. Sugar is sprinkled over, and the rhubarb is stuck to the juices.

The spoon of vanilla, cinnamon and chopped eggs is added. The rhubarb is slowly warmed up with low heat and boils for 5-10 minutes until they are even tender. The composite is cooled. The vanilla and cinnamon pole is removed after cooling.

Almond cakes are crushed roughly and sprinkled with Madeira. Draws for approx. 1 hour.

Egg yolks, flour and vanilla grains are whipped white. Mascarpone is whipped in at low speed. Flow the cream to foam and turn it gently in the cream.

Compote, fill and cream are layered in 4 serving glasses. Pulling 30 min. in the fridge. When serving, decorate with lemon balm.