Rhubarb porridge with crispy oats and lightly whipped cream
Rhubarb soup is a classic Danish summer dessert that tastes fantastic. Here's a recipe where you sprinkle oat crumble on top with whipped cream.
Bon appetite.
ingredienser
Rhubarb red:
1 bunch rhubarb
200 g sugar
½ vanilla pod
Oat crumble:
100 g oatmeal
100 g soft butter
100 g sugar
50 g wheat flour
1/4 liter whipping cream
Course of action
Cut the rhubarb into 1 cm slices, add the sugar and vanilla bean. Cook over low heat until you achieve a creamy consistency.
Mix all the ingredients for the oat crumble together until smooth. Press the mixture onto a baking sheet lined with baking paper and bake at 160 degrees for about 20 minutes. Turn twice during baking so that the entire mixture is baked. Then let it cool down and blend it to a finer consistency.
Tip: Can also be used as a sprinkle on yogurt or skyr.
Whip the cream lightly until it becomes creamy.
Serve with the rhubarb porridge on the bottom, then sprinkle with oat crumble and top with lightly whipped cream.
Bon appetite.
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+45 75 51 00 00 - hotel@koldingfjord.dk
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