Rhubarb Baskets
by Editorial Staff
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.
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
Directions
- 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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