Yesterday on our trip we stopped by a few little farm shops on our way and we found these heavenly organic rhubarbs. I do love rhubarb season (I shared my favourite rhubarb crumble recipe right here).
The recipe was inspired by Ditte’s new book, which I highly recommend if you read Danish. I took the liberty of changing the recipe a bit.
This is what you need
Fresh rhubarbs, preferably local grown organic ones
1 tbsp Sukrin gold (a natural sweetener with a very low glycemic index) or stevia
1-2 tsp Vanilla powder (not vanilla sugar!)
3 dl cream (38-48 %), preferably organic
4 tbsp Yacon sirup
This is what you do
Clean the rhubarbs and cut them into small pieces. Mix sirup and vanilla powder and cover the rhubarbs. Bake in the oven for 40 min. on 175 degrees C. Let cool.
Chop up a few handfuls of almonds and toast on a dry, hot pan. Let cool.
Clean and cut the strawberries into smaller pieces. Now, here comes the fun part; mix rhubarbs and strawberries in jars, glasses, bowls or whatever you want to serve in.
Whip the cream lightly with your sweetener of choice (I prefer a natural one like Sukrin) and a little sprinkle of vanilla powder. Add a layer of cream on top of the strawberries and rhubarbs and sprinkle with toasted almonds. Add a decorative strawberry on the side and serve. Be ready to serve seconds (I had to) ;) Enjoy!
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