Rhubarb-strawberry-sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g strawberries, fresh
- 3 sticks rhubarb, 1 apple
- 1 lemon (s), the juice
- 125 ml syrup, elderflower syrup or fresh elderflower 3 umbels
- 150 grams sugar
- Water, as needed
- 3 tablespoon cornstarch, (Mondamin)
- 2 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Peel the skin off the rhubarb and cut into 1 1 / 2-2 cm pieces. Peel and core the apple and cut into wedges. Then put both in a saucepan, add water so that it is covered. Add the lemon juice, sugar and vanilla sugar. Bring the rhubarb to the boil briefly and thicken slightly with the moon amine / light.
- Add the elderflower syrup or the elderflower and let cool slightly. Add the washed and chopped strawberries.
- It can then be served refrigerated.
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