Rhubarb

    unnamed-2Baked rhubarb and fresh strawberries serves with frozen cream flavored with rosehip and spruce
    4 people

    300-400 g rhubarb
    150 g sugar
    1 organic lemon
    200 fresh strawberries
    1 handful of rosehip
    1 woodsorrel
    25 g roasted sliced ​​almonds

    Rinse rhubarb and cut into small pieces.
    Put rhubarb in a ovenproff dish and sprinkle with sugar and juice and finely grated lemon peel and half of the rosehip
    Leave rhubarb for 30 minutes. With sugar and lemon before placing them in the oven.
    Bake the fruit at 130 degrees for approx. 15-20 min. So they get tender, but still keep keep shape and color.
    Take the dish out of the oven and put it on the fridge, let the rhubarb get cold before serving.
    Rinse strawberries in cold water, cut strawberries in quarters and mix them with the baked rhubarb.
    Servethe rhubarb compote with some fresh rosehip, woodsorrel, flakes of frozen cream and chopped roasted almonds

    Frozen rosehip cream
    2 dl whipping cream
    1 handful of rosehip
    2 completely fresh and light green spruce sprouts
    1 tsp honey

    Put cream, rosehip, spruce and honey into a blender and blend for approx. 30 sec. Until the roses are blended well into the cream, it gives a slightly pink look, without blending the cream too much so turns into whipped cream.
    Put the cream in flat bucket and put it in the freezer for a couple of hours until it is slightly frozen.
    Now take the cream out and scrape with a spoon so you get flakes of pink cream that can be placed on top of the rhubarb compote.
    The cream can easily be made a few days in advance, just remember to get low or film on the bucket so it does not take too much taste of “freezing.”
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