Rhubarb Sourmand Strudel

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   ##Rhubarb## wash, clean and cut into pieces (about 1 cm). Boil 150 ml juice, 1 tablespoon sugar and vanillin sugar. Add rhubarb and simmer for about 5 minutes. Mix starch and 2 tbsp. water and stir into the compote with a wooden spoon. Simmer for another 2 minutes, then remove from heat and allow to cool. Remove approx. 150 g compote and put aside. Melt the butter and remove from the stove.

2. 2

   Mix flour and salt in a bowl and make a depression in the middle. Pour 2 egg yolks and 2 tbsp. liquid butter into the hollow. Using the dough hooks of the hand mixer, start mixing or kneading from the middle, gradually kneading in approx. 1/8 litre of lukewarm water. The dough is ready when it looks soft and smooth and comes away from the bottom of the bowl. Knead the dough vigorously on the floured work surface until it is soft and elastic. Shape into a ball and brush thinly with oil. Wrap the dough in foil and let it rest for at least 30 minutes. Wash ##lemon## hot, rub dry and rub half of the peel thinly. Mix sour cream, quark, 50 g sugar, 1 egg yolk and lemon peel. Stir in semolina. Roll out the dough thinly (approx. 45 x 60 cm) on a large tea towel dusted with flour. Spread with liquid butter and sprinkle with breadcrumbs. Spread the semolina mixture on the lower short side, leaving an approx. 8 cm wide edge on the long sides and an approx. 10 wide edge on the lower short side. Spread the compote over the sour cream.

3. 3

   Wrap the dough in foil and let it rest for at least 30 minutes. Wash ##lemon## hot, rub dry and rub half of the peel thinly. Mix sour cream, quark, 50 g sugar, 1 egg yolk and lemon peel. Stir in semolina. Roll out the dough thinly (approx. 45 x 60 cm) on a large tea towel dusted with flour. Spread with liquid butter and sprinkle with breadcrumbs. Spread the semolina mixture on the lower short side, leaving an approx. 8 cm wide edge on the long sides and an approx. 10 wide edge on the lower short side. Spread the compote over the sour cream. Whip the long sides inwards and roll up the strudel from the narrow side using the cloth. Lift onto a baking tray lined with baking paper (lay diagonally if necessary). Brush with butter and bake in a preheated oven (electric cooker: 200 ° C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Remove the strudel from the oven and let it cool lukewarm. Mix the rest of the compote and 2 tbsp. juice. Cut strudel into pieces and spread the rest of the compote on the pieces

4. 4

   Whip the long sides inwards and roll up the strudel from the narrow side using the cloth. Lift onto a baking tray lined with baking paper (lay diagonally if necessary). Brush with butter and bake in a preheated oven (electric cooker: 200 ° C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Remove the strudel from the oven and let it cool lukewarm. Mix the rest of the compote and 2 tbsp. juice. Cut strudel into pieces and spread the rest of the compote on the pieces

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
250 kcal

CARBS
30 g

FATS
11 g

PROTEINS
7 g