Summer medals with rhubarb and whipped cream

Ingredients for Summer medals with rhubarb and whipped cream

Instructions for Summer medals with rhubarb and whipped cream

To prepare the Summer medals with rhubarb and whipped cream recipe, please follow these instructions:

Crumble the butter and flour together. Mix the sugar in the dough with the egg yolk. assemble. Let dough rest at least a couple of hours in the fridge. Roll out dough thinly and socket 24 equal-sized circles (about 6-7 in diameter). Behind the pasties in the oven at 200 ° for about 7 minutes.

Cut the rhubarb into sticks (approx. 5 cm.) and got them in a heat-proof platter. Sprinkle with sugar and vanillekorn plus the rest of the rod came down to them at 200 ° in rhubarb. bake about 10 minutes.

Whip the cream to foam.

Dried rhubarb: rhubarb in Part 7 cm pieces, sprinkle them with sugar and let infuse for 1 hour. Put rhubarb on a rack over a baking paper lined baking sheet. Behind them for about 2 hours at 100 ° with the oven door slightly ajar.