Ingredients
750 grams of rhubarb, clean and in 1 cm pieces
1 cup of brown sugar
¼ teaspoon of ground clove
½ teaspoon of vanilla
2 tablespoons of lemon juice
2 tablespoons of orange juice
¾ cup of thick cream
¾ cup of natural yogurt
Orange Cookies Recipe
75 grams of butter without salt
¼ cup of sugar
1 egg
1½ teaspoons of finely grated orange peel
¾ of a cup of flour
Preparation of Dessert
- Place the rhubarb, sugar, clove, vanilla, lemon and orange juices in a pot and on the fire. Once it boils lower the flame and cook for 15 minutes stirring every once in a while, until the rhubarb is soft and the syrup is thick. Pour it all into a bowl, cover and refrigerate until it’s frozen
- Whip the cream until it forms peaks; add the yogurt and then the rhubarb ice cream, and lightly stir to obtain a marble aspect. Distribute in individual glasses and refrigerate again.
- Cookies: Whip the butter and sugar until it creams. Add the egg and grated orange and whip for a few more seconds. Then stir with the flour. In a greased pan, place a teaspoon of dough, separated 5 cm. from one another; bake 10 minutes or until they go brown. Let it cool off in the pan for a minute before passing the cookies unto a grill for them too cool off completely. Accompany each glass of rhubarb with 2-3 cookies.
8 servings
8 servings
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