Rhubarb strudel with vanilla ice cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Let the strudel dough sheets rest at room temperature for about 10 minutes. Caramelise 2 tablespoons of sugar and 2 tablespoons of water until golden brown. Cut open the vanilla pod and scrape out the pulp. Add Rharbarber, vanilla pulp and vanilla pod. Reduce heat and simmer for 2 minutes until the caramel is dissolved. Add grape juice and continue to simmer for 4 minutes. Add sugar if necessary, season with cinnamon. Take off about 8 tablespoons of compote.

2. 2

   Stir starch with a little water until smooth. Thicken the compote with part of the starch. Lightly thicken the rest of the compote with the remaining starch and let both cool down. Stir curd, almonds, breadcrumbs and 1 tablespoon sugar until smooth. Melt butter. Lay out strudel dough sheets on a floured work surface, brush with butter and fold over once from the long side. Brush the edges with butter. Spread a quarter of the quark and almond mixture on each end and layer 2 tablespoons of thick Rharbarber compote on each. Fold over the long sides to the middle by about 1 cm each. Fold over 1 narrow side also 1 cm and roll up into a strudel. Spread the strudel with butter. Grease the baking tray and place the strudel on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes until golden brown. Caramelise 120 g sugar and 3 tablespoons water until golden brown. Remove from the oven. Allow to cool until the caramel runs thinly and evenly from a tablespoon.

3. 3

   Fold over 1 narrow side also 1 cm and roll up into a strudel. Spread the strudel with butter. Grease the baking tray and place the strudel on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes until golden brown. Caramelise 120 g sugar and 3 tablespoons water until golden brown. Remove from the oven. Allow to cool until the caramel runs thinly and evenly from a tablespoon. Grease the back of a ladle (approx. 150 ml content) very thinly with oil. Let the caramel run quickly and evenly in a net shape over the greased ladle. Allow to cool, break off any excess sugar threads and carefully remove the basket from the ladle. Repeat the process 3 times. Arrange the stewed hard barberries on plates. Remove the strudel, cut in half diagonally and dust with icing sugar. Arrange strudel and sugar bowls as well. Put vanilla ice cream in the sugar bowl. Decorate with vanilla pod and lemon balm

4. 4

   Let the caramel run quickly and evenly in a net shape over the greased ladle. Allow to cool, break off any excess sugar threads and carefully remove the basket from the ladle. Repeat the process 3 times. Arrange the stewed hard barberries on plates. Remove the strudel, cut in half diagonally and dust with icing sugar. Arrange strudel and sugar bowls as well. Put vanilla ice cream in the sugar bowl. Decorate with vanilla pod and lemon balm

Nutrition Facts

KCAL
400 kcal

CARBS
50 g

FATS
17 g

PROTEINS
7 g