Rhubarb-Apple dessert with vermicelli and apricot cream rye bread

Ingredients for Rhubarb-Apple dessert with vermicelli and apricot cream rye bread

Instructions for Rhubarb-Apple dessert with vermicelli and apricot cream rye bread

To prepare the Rhubarb-Apple dessert with vermicelli and apricot cream rye bread recipe, please follow these instructions:

Turn on the oven at 200 ° c.

Cut the leaves of rhubarb. Rinse the rhubarb and cut them into pieces of approximately 1 cm. Peel the apples, remove the cores and cut the apples into pieces. Put them in a baking dish along with rhubarb pieces and sprinkle with sugar.

Crack vanilla rod with a small knife and got the grains and the rest of the rod in the dish. Close it with lid or aluminum foil. Put it in the oven and let rhubarb and apples become tender but not completely mashed, about 20 mins.

Cool rhubarb Apple kompotten, remove the vanilla rod and benefit kompotten in individual bowls or cups.

Low muscle vermicelli: Findel rye bread in a food processor or on a cheese grater. Melt the butter and brown sugar in a pan and grate it with grated rye bread in the Pan – let it be brittle and kara melagtigt. Chop the nuts. Mix them in rye bread mixture.

Stir in yogurt with finely chopped apricots. Advantage in serving tubes and sprinkle with cream rye bread vermicelli.