Rhubarb groats with liquid cream

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into small pieces. Boil up with 200 ml water and cinnamon stick. Simmer for 6-8 minutes until the rhubarb falls apart. Remove the cinnamon stick.

2. 2

   Stir the red berry jelly powder, sugar and 5-6 tablespoons of water until smooth. Stir into the rhubarb and simmer for about 1 minute. Pour the groats into a bowl, place the foil directly on the surface to avoid skin formation.

3. 3

   Let the groats cool down.

4. 4

   Coarsely crumble the Amarettini, sprinkle on the groats. Serve with liquid cream.

Nutrition Facts

KCAL
290 kcal

CARBS
30 g

FATS
17 g

PROTEINS
3 g