Rhubarb pie with ginger and milk chocolate

Ingredients for Rhubarb pie with ginger and milk chocolate

Instructions for Rhubarb pie with ginger and milk chocolate

To prepare the Rhubarb pie with ginger and milk chocolate recipe, please follow these instructions:

Bog: cut rhubarb into smaller pieces and cook them with sugar and Ginger at low heat for approximately 10-15 minutes until the fruit is never boil them to death, without lid, if there is a lot of juice, so the Marsh does not become too thin. Pipes along the way.

Cream: whip the cream stiff and turn it gently together with yoghurt. Coating: Finely chop the chocolate, melt it with cream and butter at low heat in a pan while stirring.

Put together as follows: Bottom, half of the bog, hug half of makronerne over half of the cream, the bottom again and on the same show. Bottom at the top and finish with the cover, which is to be distributed over while it is hand warm. The cake may well pull a couple of hours in the refrigerator before it is to be served.

Garnish with lemon balm and/or flower petals.