• Recipe Summer Dessert With Rhubarb And Raspberries

    SUMMER DESSERT WITH RHUBARB

    Recipe author: Marja Folcke
    Delicious dessert of rhubarb compote and raspberry syrup is perfect for the sunny days of summer .

    INGREDIENTS

    Mascarpone cream:

    • 200 grams of mascarpone

    • 1 dl whipped cream

    • 1 - 2 tbsp Use like sugar

    • 2 tsp vanilla powder

      Vanilla cooked rhubarb:

    • 150-200 gram pieces of rhubarb (about 2-3 stalks)

    • ½ dl water

    • 2-3 tbsp Use like sugar

    • 2 tsp vanilla powder

      Almond crumble:

    • 40 grams of butter

    • 2 dl almond flour

    • 3 tbsp Use like sugar

    • 3 tbsp coconut flour

    • ½ tsp cardamom

      Raspberry syrup:

    • 200 grams of frozen raspberries

    • ½ dl Use like sugar

    • ½ dl Fiber syrup

    • 2 tsp vanilla powder

    METHOD:

    Mascarpone cream:
    Whisk all ingredients together with an electric whisk until the consistency is airy, but not too hard/thick.

    Vanilla cooked rhubarb:
    Peel the stalks and cut the rhubarb into slices. Place in a saucepan with the remaining ingredients and simmer until everything softens. Pour off the remaining water.

    Almond crumble:
    Set the oven to 150 degrees. Mix all the ingredients and crumble onto a baking sheet with baking paper. Bake in the middle of the oven for about 8 minutes.

    Raspberry syrup:
    Put all the ingredients in a saucepan and simmer over low heat for about five minutes, stirring. Strain the seeds and leave to cool.

    Spread the mascarpone cream in the bottom of the ice cream and top with rhubarb, almond crumble and drizzle with raspberry syrup.