Rhubarb Foam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g rhubarb
- 150 grams sugar
- 100 g semolina
- 0.75 liters ¾ water or white wine and water mixed
- 1 lemon (s)
- 0.25 teaspoon ¼ cinnamon
- 0.25 teaspoon ¼ vanilla
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb and cut into pieces. Rub the zest of the lemon.
- Boil the rhubarb in the water or a mixture of 1/2 l water and 1/8 l white wine with sugar, lemon zest and spices until the rhubarb disintegrates. Stir in the semolina, let it swell and then let it cool down well.
- Beat with the mixer until foamy until a light mass is formed.
- Serve with vanilla sauce, ice cream or liquid cream as desired.
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