Rhubarb Compote with marengslåg

Ingredients for Rhubarb Compote with marengslåg

Instructions for Rhubarb Compote with marengslåg

To prepare the Rhubarb Compote with marengslåg recipe, please follow these instructions:

Chop them roughly and tonsils, smut grate them on a dry pan until they have taken the color. Make a Compote of rhubarb: cut rhubarb into pieces and mix them with sugar and potato flour and grain from vanillestangen in a tærtefad. Cover with foil and set it in a hot oven at 200 degrees 20-25 minutes or to the rhubarb is tender and the juice is razed. Beat the egg whites and floermelis with an electric beater for whites are airy, set the bowl in a pan with hot water-the Bowl must be slightly larger than the Pan so that it stands firmly and whip to the whites form the small peaks when lifting is pouring iced out. Whisk a little yet to whites gets a little colder. Mix the almonds in and benefit marengsen over kompotten. Animal a little icing sugar over the marengsen-they form small droplets of sugar on the surface and set it under the furnace gril to it has taken color, max. 4-5 my.