Rhubarb: 2 recipe from Jamie Oliver Bashny.Net

Rhubarb usually grows in each country, but usually not taken seriously. Compote or jam – that's all what we can do. We offer you to cook 2 divine dessert recipes of our favorite cooks and gardeners!

The main advantage of rhubarb is that it's an organic fiber in its pure form, which means that everything eaten is not going on your waist and hips that is relevant with the onset of summer.

The second advantage of Jamie's recipes in their extreme efficiency and speed, because nobody wants to run to the shops in search of exotic ingredients, and then stand at the stove for three hours.

A quick dessert with rhubarb and yoghurt



What you need:
(for 2 servings)

• 1 kg of rhubarb
• 200 g unrefined sugar
• 1 orange
• 1 layer of puff unleavened dough
• cinnamon, powdered sugar
• 300 g Greek yogurt (you can substitute any thick plain yogurt)
• 1 tbsp honey

How to prepare a quick dessert with rhubarb and yoghurt:

1. On a dry frying pan pour the sugar and put the rhubarb, diced. Squeeze the juice from the orange, mix well.

2. Put the pan on moderately low heat, cover and simmer until then, until the rhubarb is tender, stirring occasionally. Shift the prepared rhubarb on a plate.

3. Sprinkle the work surface with cinnamon and powdered sugar. Put the dough, roll it out to the maximum thin (2-3 mm), turning it while rolling out to cinnamon and the icing was on both sides.

4. Cut strips of arbitrary size. Put on a dry pan. Fry for 3 minutes on both sides.

5. Yogurt mixed with honey and the zest from half the orange.

6. In kremanki put part of the yogurt, then a little rhubarb (the rest of the rhubarb we will need for the second dessert!), again yogurt and more rhubarb. Serve with crispy strips of puff pastry.

Soufflé of rhubarb



What you need:
(for 6 servings)

• 6-8 gingerbread
• 300 g of stewed rhubarb (from the first recipe)
• 4 eggs
• 1 tsp. flour
• 150 g custard
• 2 tbsp unrefined sugar
• 1 pinch of salt
• butter – for greasing ramekins
• custard, powdered sugar – for serving (optional)

6 batch ceramic molds

How to make a soufflé of rhubarb:

1. Preheat the oven, without taking the baking tray to 180°C.

2. Tins greased with butter.

3. Of gingerbread to make crumbs and sprinkle them molds.

4. In each mould put 1 tbsp stewed rhubarb. The remaining rhubarb to put in a large bowl.

5. To separate the yolk from one egg (the protein we need) and add to the bowl with rhubarb. Put 150 g of custard and flour. Mix thoroughly.

6. Separate the whites from the yolks, add the remaining protein and beat in a solid foam with a pinch of salt. Enter unrefined sugar and beat again until the mixture has become shiny and silky, as advised by Jamie.

7. Carefully enter the beaten egg whites in reveneu mass with yolk and custard, quickly and gently stir with a spatula.

8. Spread cream moulds and put onto the hot baking tray. Send in the oven for 20 minutes. In no case do not open the door, your soufflé will fall off immediately!

9. Serve soufflé with rhubarb custard, sprinkled with powdered sugar.published

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: domashniy.ru/