Filter
Reset
Sort ByRelevance
JulezinWI
Lumpy cream with rhubarb-raspberry sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the rhubarb with the sugar to the boil and simmer gently on the pan in about 15 minutes without lid.
-
Stir in the raspberries and let the mixture cool down until lukewarm.
-
Beat the whipped cream with the lemonade syrup at the highest setting.
-
Spoon the knife into glasses and crumble 1 cinnamon biscuit. Create a large spoonful of raspberry cream.
Blogs that might be interesting
-
80 minDessertfilo pastry, butter, whipped cream, vanilla sugar, philadelphia, bastogne cake, lawyer, fresh mint, powdered sugar,cheesecake in a crispy tray -
20 minSide dishwatermelon, cherry, raspberry, balsamic vinegar, mild olive oil, sunflower oil, fresh cream cheese, fresh fresh mint,pink fruit salad with cream cheese -
20 minDessertpowdered sugar, mascarpone, orange, orange, bitter chocolate, fresh mint,chocolate mascarpone with orange -
10 minDessertlow-fat quark, vanilla sugar, dark brown caster sugar, gingerbread or bastogne cake, strawberries,flat-cheese with strawberries and speculaas
Nutrition
275Calories
Sodium0% DV0g
Fat28% DV18g
Protein8% DV4g
Carbs7% DV21g
Fiber0% DV0g
Loved it