Ingredients
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Method
-
Preparation
Wash the berries and remove their stalks, then peel the rhubarb and cut it into cubes.
10 min -
Gentle heating
Slowly heat the berries, rhubarb, water, sugar and split vanilla pod over a medium heat, then skim off the foam that forms.
5 min -
Starch water
Mix the potato flour smoothly into the 1 dl cold water, then pour it into the fruit liquid.
2 min -
Thickening
Keep stirring and cook until the mixture thickens, but do not let it boil any further.
5 min -
Chilling
Sprinkle with sugar, then leave to cool completely so that it sets.
120 min -
Serving
Serve chilled, with whipped cream or thick cream.
2 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: vanilla bean. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
For sensitive digestion: cream (lactose) (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: vegyes nyári bogyó, rebarbara. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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