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Here is a great dessert classic, nicely revisited, with this rhubarb and almond square. An easy and inexpensive recipe.
Ingredients for 4 persons
- 180 g semi-salted butter
- 20 cl of water
- 210 g cane sugar
- 600 g of rhubarb
- 1 g of agar-agar
- 300 g flour
- 150 g ofalmonds in powder
Rhubarb and almond squares recipe
Take out the butter 30 minutes before preparing the squares.
In a pot,
- Pour in the water and 100 g of brown sugar.
- Bring everything to a boil.
Wash, peel and dice the rhubarb.
- Pour the rhubarb into the pan,
- Mix and cook, covered, for 5 minutes, over low heat.
- Remove the lid, add the agar-agar, mix and continue cooking for 5 to 10 minutes over low heat.
Preheat the oven to 180 ° C (th. 6).
In a salad bowl,
- Mix the flour and 110 g of sugar.
- Add the previously cut butter.
- Mix well with your fingertips as for a crumble.
Line a square or rectangular mold (or a baking sheet). Keep 1⁄4 of the dough aside and place the rest in the bottom of the mold.
Spread with the palm of your hand.
- Pour in the ground almonds.
- Add the rhubarb compote. Sprinkle with the remaining dough.
- Bake for 30 minutes.
- Let cool (about 1 hour) before cutting the squares.
Learn more about rhubarb
Originally from Asia (Mongolia, China, Siberia ...), the rhubarb is a large perennial herb developing majestic wavy (and poisonous) leaves, carried by strong and long petioles (edible part).
Long used for the healing properties of its roots, this vegetable, which we often consume as a fruit, was introduced to Europe in the 18th century by the English, who have remained very fond of it.
Read also : all the rhubarb recipes
Recipe: A. Beauvais
Photo: A. Beauvais - F. Hamel