Milk noodles with rhubarb compote

Name: Milk noodles with rhubarb compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Almond kernels; 750 ml Milk; 1 package Vanillin sugar; 300 g ribbon noodles; 140 g Sugar; 500 g Rhubarb; 200 ml + 5 tablespoons cherry nectar; 1 TABLESPOON Cornstarch; 4 Stem(s) Mint

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Almond kernels
750 ml Milk
1 package Vanillin sugar
300 g ribbon noodles
140 g Sugar
500 g Rhubarb
200 ml + 5 tablespoons cherry nectar
1 TABLESPOON Cornstarch
4 Stem(s) Mint

Directions

1
Roast the almonds in a pan without fat for about 5 minutes, turning constantly, remove. Bring milk and vanilla sugar to the boil. Add pasta and 40 g sugar. Bring to the boil and cook over low heat, stirring frequently, for about 15 minutes.
2
Clean, wash and cut the rhubarb into approx. 4 cm long pieces. Bring 200 ml of cherry nectar to the boil, add rhubarb and steam over medium heat for about 7 minutes. Stir in 100 g sugar. Stir starch and 5 tbsp. cherry nectar until smooth and thicken the rhubarb with it.
3
Roughly chop the almonds. Wash the mint, shake dry and pluck the leaves from the stalks. Arrange noodles and rhubarb on plates. Sprinkle mint and almonds on top.