So crisp with rhubarb:)
know that you've never eaten rhubarb? I mean maybe I ate, but unconsciously.
When I was in your favorite warzywniaczku fell into my eye stalks of this mysterious plant that looks like celery: D: D: D Well
pysznościowe was crisp and rhubarb pie with crust, called by us fondly RABARBAROTKĄ:)
Ingredients:
at least 0.5 kg rhubarb
two teaspoons of granulated sugar cinnamon
cranberry jelly
500 g wheat flour
50 g icing sugar 250 g
butter, cold 1 egg yolk
1 tablespoon sour cream
recipe for shortcrust pastry Standard - Mix flour with sugar, chop the cold butter, chopped in cubes, add egg yolks and cream and knead quickly into a ball, chill in the refrigerator half an hour (you can also put all ingredients into food processor and blend.
Rhubarb peel some of the threads, washed, cut into small pieces and roasted in a dry pan, and sugar until rhubarb empty juice and sugar begins to brown and smell nice caramel.
When the dough has cooled, divide it into two parts. Lecture to half of the lamina (I had a small 25x25, but it's better to take more, the dough will be thinner. Lamina lined cake, punctured with a fork and siup in the oven for 10 minutes.
After this time, pull out underdone cake, jelly poured on them straight from the package (powder), the inlaid with rhubarb powder, cinnamon and a sprinkle other half of dough in a crumbled.
whole insert in the oven for about 15 minutes, maybe less, until the crumble is golden.
Enjoy!
PS. Kisel is there that drew the juice of rhubarb and made a nice gel cranberry rhubarb:)
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