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عرب
Rhubarb sambuk
1 serving
rinsed rhubarb peeled, cut into small pieces, add sugar, a few spoons of water and simmer until soft, then wipe the rhubarb through a sieve. add spices and proteins whipped into stable foam to the cooled mass. to the rhubarb sambuk together with the proteins can also be added 20 g of dissolved gelatin. Serve with vanilla sauce, milk or whipped cream.
rinsed rhubarb peeled, cut into small pieces, add sugar, a few spoons of water and simmer until soft, then wipe the rhubarb through a sieve. add spices and proteins whipped into stable foam to the cooled mass. to the rhubarb sambuk together with the proteins can also be added 20 g of dissolved gelatin. Serve with vanilla sauce, milk or whipped cream.
rhubarb - 500 g, sugar - 0.5-0.75 cups, lemon zest to taste, or vanilla to taste
