Rhubarb Dessert
8 servings
30 minutes
Rhubarb dessert is a refined treat of Danish cuisine, combining the sweet-sour notes of rhubarb with the creaminess of cream and almond pastry. Rhubarb, favored by Scandinavians for its freshness and slight tartness, transforms into a fragrant compote that creates a magnificent texture when paired with airy milk foam and crunchy almond layers. The use of gelatin gives the dessert a delicate, melting consistency. A subtle vanilla aroma enhances the sweetness, while grated chocolate makes the presentation even more appealing. This dessert is perfect for warm summer evenings when you crave something light yet rich in flavor.
1
Wash and chop the rhubarb, mix with 100 grams of sugar, and boil for about 5 minutes. Add 0.5 teaspoon of vanillin at the end. Cool down.
- Rhubarb stalks: 350 g
- Caster sugar: 100 g
- Vanillin: 1.5 teaspoon
2
Dissolve gelatin sheets in 50 grams of boiling water.
- Leaf (sheet) gelatine: 7 pieces
3
Add sugar (4 tablespoons) and vanillin (1 teaspoon) to the gelatin. Gradually add 'Activia'. Whip the cream separately and add it to the gelatin mixture.
- Caster sugar: 100 g
- Vanillin: 1.5 teaspoon
- Plain natural yoghurt: 0.5 l
- Double cream 40% fat: 0.25 l
4
Layer it: 1 - rhubarb compote, 2 - crushed almond pastry, and 3 - milk mass.
- Rhubarb stalks: 350 g
- Almond pastry: 50 g
5
Cool to a jelly state.
- Leaf (sheet) gelatine: 7 pieces
6
Garnish the dish with grated chocolate before serving.
- Almond: 15 pieces