Rhubarb cream with granadilla

Name: Rhubarb cream with granadilla
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Rhubarb; 1 piece(s) (approx. 10 g) Ginger; 1 Organic Orange; 2 TABLESPOONS liquid honey; 1 TABLESPOON Hazelnut kernels without skin; 1 Protein (Gr. M); 150 g Fresh cream; 1 ripe purple granadilla (you can find out what this is in the preparation text)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Rhubarb
1 piece(s) (approx. 10 g) Ginger
1 Organic Orange
2 TABLESPOONS liquid honey
1 TABLESPOON Hazelnut kernels without skin
1 Protein (Gr. M)
150 g Fresh cream
1 ripe purple granadilla (you can find out what this is in the preparation text)

Directions

1
Clean and wash the rhubarb and cut into small pieces. Peel ginger and grate finely. Wash the orange hot, dry and grate half of the peel thinly. Halve the orange and squeeze it.
2
Bring rhubarb, ginger, orange peel, orange juice and 1 tablespoon honey to the boil, cover and simmer for 4-6 minutes until the rhubarb is soft. Let it cool down. Coarsely chop nuts and roast them in a pan without fat.
3
Take out, let it cool down.
4
Beat egg whites until stiff. Mix crème fraîche and 1 tablespoon honey. Fold in the egg whites. Remove rhubarb from the stock with a skimmer, drain a little and fold into the cream. Divide into four glasses and chill for about 1 hour.
5
Like the passion fruit, the purple granadilla is also a passion fruit. The name passion fruit is often mistakenly used for both fruits. Granadillas ripen at room temperature, but should not be bought completely green.
6
When fully ripe they have a wrinkled skin.
7
Cut the purple granadilla in half. Scrape out the entire flesh with a spoon and spread it on the cream. Serve sprinkled with nuts. Serve with rhubarb stock.