Rhubarb Pie deconstructed in a glass
By Mamzelle Eva , blog Pour ceux qui aiment cuisiner
1 Picture
Ingredients
- 4 shortbread cookies (Small Butter cookies)
- 8 oz rhubarb
- 3 tbsp sugar
- whipped cream
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly
Preparation
Step 1
Crumble the cookies into the bottoms of glasses.
Step 2
Peel the rhubarb and cut into chunks. Make the compote with sugar in a saucepan for about 15 minutes. Let cool, and the rhubarb to your glass jars.
Step 3
Finish with a touch of whipped cream.
You'll also love
-
Brown Sugar Fudge
4/5
(30 Votes)
-
Bourbon Blood Orange
3.9/5
(36 Votes)
-
Nana's Shortbread
4.3/5
(18 Votes)
-
Affogatobout it!
4.3/5
(9 Votes)
-
Rhubarb and Red Apple Puree
3.6/5
(112 Votes)
-
Rhubarb Cake
4.1/5
(17 Votes)
-
Jiffy Rhubarb Dessert
3.1/5
(13 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe