Rhubarb time

Right now there are lots of fresh rhubarb in the garden and at the greengrocer. In issue 4 of the magazine, which can be found in the shops now, there is an article about a nice summer dinner, without meat. For dessert we made this delicious rhubarb pie. You get the recipe here and a little film that Mathilde and I made last Sunday, here at Kærby Mølle. I myself have rhubarb in the garden and we enjoy them all summer. - Daisy was also very interested in seeing what was served. - Welcome and have a good weekend.

1 large pie or 6 small ones.

150 g flour
50 g icing sugar
90 g cold butter
1/2 beaten egg
75 g soft butter

 250 g rhubarb
75 g butter
75 g sugar
150 g marzipan
1 eggs

Measure out the flour and icing sugar, and shake an egg together in a glass with a lid. Crumble the butter into the flour and icing sugar, add an egg and knead the dough together quickly. Put in the fridge. Clean and cut the rhubarb into small pieces. Put the dough in small molds. Beat butter and sugar, add grated marzipan and an egg, fold in the rhubarb. Pour the filling into the mold and bake at 180 degrees hot air for approximately 25 minutes if it is a large mold, 15 minutes if it is a small mold. May be served with whipped cream mixed with creme fraiche. Get well