Rabarbermos with whipped cream

Ingredients for Rabarbermos with whipped cream

Instructions for Rabarbermos with whipped cream

To prepare the Rabarbermos with whipped cream recipe, please follow these instructions:

Preheat oven to 190 degrees. Mix rhubarb and vanilla sugar in a roasting pan. Vanilla sugar can be made by putting a stick of vanilla in a glass with sugar for a few days. You may want to. use plain sugar to the right and pour 1 teaspoon vanilla extract in the cream when it's whipped. Deck baking pan with aluminum foil and bake it in my 45-60., to the fruit is tender.

Sieve the juice from. 1 kg rhubarb gives approx. ½ l juice, boil in half. Pour into a pitcher and made for cooling. It must not be put in the fridge, because the syrup can crystallize and become unclear. The baked fruit are blended with a fork for a smooth, mellow Moss, cooled by and placed in the refrigerator.

The cream whipped into foam in a large, chilled Bowl. Rhubarb bog and a little of the syrup, invert gently in. It must not be a uniform, pink mousse, but soft swirls of fruit compote and whipped cream.

Served in the serving glass sprinkled with more rhubarb syrup.