Baked rhubarb with buttermilk cream

Ingredients for Baked rhubarb with buttermilk cream

Instructions for Baked rhubarb with buttermilk cream

To prepare the Baked rhubarb with buttermilk cream recipe, please follow these instructions:

Boil 2 cups water and add sugar. Allow to cool in the refrigerator.

Rinse and cut rhubarb into small pieces across the stems approximately 2-3 m. m thickness. Benefit them in the roasting pan. Bake in oven v. 150 degrees until lightly tender/al dente. Be taken up right away and got them into the bowl with the cold syrup.

Put gelatin in cold water and soak. Cook the cream and sugar in saucepan and add the buttermilk up after it is take the cooker. Add the macerate isinglass and vanilla. Pour into 4 soup bowls, and made cool, cream is firm in texture, about 3 hours.

By serving the baked rhubarb is distributed in each plate and sprinkled over possibly. with fresh mint or toasted almonds.