Right now, the most wonderful Danish rhubarb is sprouting from the ground. Baking rhubarb makes it much easier to control the texture, so it doesn't turn mushy and stringy.
Recipe for baked rhubarb
Gastronomic first aid???
Right now, the loveliest Danish rhubarb is sprouting from the ground?
Baking rhubarb makes it much easier to control the texture, so it doesn’t turn mushy and fibrous.
Rhubarb pairs really well with chili, both in savory dishes like chutney and salads, as well as in desserts. It is important to dose chili in desserts properly; the heat should provide a little kick and must absolutely not become too dominant.
Servings: people
Baked Rhubarb
Right now, the most wonderful Danish rhubarb is sprouting from the ground. Baking rhubarb makes it much easier to control the texture, so it doesn't turn mushy and stringy.
Ingredients
- 5 ribs Rhubarb rinsed
- 200 gram Cane Sugar
- 0.5 pcs. Chili fresh
- 1 pcs. Vanilla Pod the seeds
Instructions
- Cut the rhubarb stalks into 5-6 cm long pieces.
- Finely chop the chili and mix it with the sugar and vanilla seeds.
- Mix the sugar/chili blend with the rhubarb pieces and distribute them in a baking tray.
- Bake in a preheated oven at 100 degrees Celsius (212 degrees Fahrenheit) for about 25 minutes until they are slightly tender but still firm.
- Refrigerate for about an hour.
- Strain the juice and use it as a delicious lemonade.