Rhubarb with nutmeg

Ingredients for Rhubarb with nutmeg

Instructions for Rhubarb with nutmeg

To prepare the Rhubarb with nutmeg recipe, please follow these instructions:

Cover a baking sheet with baking paper. Draw two circles with a diameter of 22 cm. They must be in cm less than the diameter of the mold. They should be able to be in shape and ideally all the way to the pages. Set the oven to 130 degrees.

Whip the egg whites completely stiff and whip the sugar. Turn the nuts into the very rigid whites. Wide mermaid dough into the two circles. Put them in the oven immediately.

Bake them for 50-60 minutes until the bottoms are dry and light golden. Loosen the bottoms from the paper and let them swallow on a baker.

Cut the rhubarbs into cubes and mix them with the sugar. Leave them to tender for low heat in a thick pot and let them get cold.

Whip the cream stiff. Stir egg-plums and rhubarb. Put one marbled in the mold, pour the mixture over and cover with the other meringue bottom. Place it in the freezer for at least 5 hours.

Blend the strawberries (like uncooked) into puree. Taste with wine and possibly sugar. Leave ice for half an hour at room temperature before serving with strawberry sauce.