Rhubarb groats with homemade vanilla sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into pieces. Bring rhubarb, 125 g sugar, vanillin sugar and 3/8 litres of water to the boil. Cook over medium heat for about 5 minutes. Mix 50 g starch with a little cold water and thicken the rhubarb with it. Fill the rhubarb groats into 4 bowls and chill. For the sauce, put milk, except 4 tablespoons, in a pot. Cut the vanilla pod lengthwise.

2. 2

   Scrape out the pulp and add to the milk with the pod. Add 30 g sugar and salt and bring to the boil. Mix 30 g starch and 4 tablespoons of milk, stir into the milk, bring to the boil and simmer for 1-2 minutes. Mix egg yolk with some sauce and stir into the sauce. Put the vanilla sauce in a cool place. Serve the rhubarb groats with the vanilla sauce and decorate with mint

3. 3

   waiting time approx. 2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
66 g

FATS
6 g

PROTEINS
6 g