Rhubarb mussel with strawberry sauce

Name: Rhubarb mussel with strawberry sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Rhubarb; 175 g Flour; 60 g Butter or margarine; 100 g Sugar; 3 packages Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 150 g Wheat semolina; 1/2 package Baking Powder; 1/4 l Milk; 375 g Strawberries; 7-10 Tbsp some lemon balm; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Rhubarb
175 g Flour
60 g Butter or margarine
100 g Sugar
3 packages Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
150 g Wheat semolina
1/2 package Baking Powder
1/4 l Milk
375 g Strawberries
7-10 Tbsp some lemon balm
7-10 Tbsp Grease

Directions

1
Wash, clean and cut the rhubarb into pieces. Dust the rhubarb with 25 g flour. Cream fat, sugar, 1 sachet vanilla sugar and lemon peel. Stir in the eggs bit by bit. Add semolina to the egg-fat mixture and stir in. Mix the remaining flour and baking powder and stir into the egg mixture with the milk until a smooth dough is obtained. Grease a flat baking dish, fold the rhubarb into the dough, put the dough into the baking dish and bake in a preheated oven (electric range: 175°C/ gas: level 2) for 50-60 minutes. In the meantime, wash and clean the strawberries, put some strawberries aside for decoration, puree the remaining strawberries. Add remaining vanilla sugar to the strawberry sauce and stir in. Arrange the rhubarb mussels on a plate with strawberry sauce and decorate with lemon balm and the strawberries. Serve rhubarb mussels hot or lukewarm
2
Dishes: Mercantile
3
Sauce pot: glass cooker