Sand baskets with rhubarb, in which the light sourness of rhubarb stalks is combined with the sweetness of semolina filling, will diversify your spring baked goods.
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Dish |
Ingredients
Ingredients- Shortbread dough – 200-220 g
- Semolina porridge – 180 g
- Rhubarb – 1 stem (25 cm)
- Candied fruits – 1 dec. the spoon
- Sugar – 2 tbsp
- Fresh mint – for decoration
- For shortcrust pastry:
- Butter (room temperature) – 70 g
- Flour – 150 g
- Sugar – 1-1.5 tbsp
- Soda – 0.25 teaspoon
- Salt – 1 pinch
Instructions
- Peel the rhubarb stalks, cut into 1 cm pieces and cover with sugar. Soak in the released juice for 20 minutes.
- Form the bases for future baskets from the dough – put the dough in basket molds.
- Put part of the semolina porridge (about half) into baskets.
- Sprinkle with candied fruits.
- Drain the rhubarb juice and place on top of the candied fruit.
- Spread the remaining porridge over the vegetables.
- Bake the rhubarb baskets at 190 degrees for 20 minutes until the edges are well browned.
- Cool the rhubarb baskets in the molds. Decorate with fresh mint.
Bon Appetit!
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