Rhubarb jam with flavored cream in mountain tea and crumble from walnuts

1/2

Portions

4-5

Ingredients:

FOR THE JAM:

300 gr. Rhubarb

150 gr. Brown sugar

80 gr. Orange juice

50 gr. Butter

FOR THE CREAM:

500 gr. Soy milk with vanilla

100 gr. Sugar

50 gr. Corn flour

1 pc. Egg

20-30 sprigs Mountain tea

50 gr. Butter

FOR THE CRUMBLE :

50 gr. Sugar

50 gr. Butter

50 gr. Flour

50 gr. Ground walnuts

Method

FOR THE JAM:

Put the sugar in a pan over medium heat to become caramel, shaking the pan gradually, so that it does not burn.
Carefully add the orange juice when the sugar becomes caramel and has a nice brown color.
Mix with a silicone spatula until the caramel melts again, put the rhubarb in cubes and cook for 2-3 minutes to soften but not dissolve.
Remove the pan from the heat and add the butter.
Stir gently and allow the mixture to cool.

FOR THE CREAM:

Put in a medium-sized saucepan half of the sugar and the 400 gr. soy milk to boil.
Put the corn flour, the egg, the rest of the milk and the sugar in a bowl.
Beat very well with an egg beater.
Remove the milk from the heat as soon as it boils and pour the mountain tea.
Cover with a plastic wrap or a lid and let the tea infused the milk for five minutes.
Drain the milk with the tea directly into the bowl, mix with the egg beater and transfer the whole mixture back to the pot.
Put the pot on a medium to high heat until the mixture boils, stirring constantly with the egg beater.
Remove from the heat, add the butter, stir to melt and transfer the cream to a bowl.
Cover with plastic wrap touching the surface of the cream so that no skin is created and let it cool down.
Then keep the cream in the fridge and before serving, beat it to be creamy.

FOR THE CRUMBLE:

Put all the ingredients together in a bowl and mix with your hands to make it like crumbs.
Spread the mixture in a baking pan with non-stick paper.
Bake in the preheated oven at 160 °C fan until it gets a nice golden color.

Rhubarb jam with flavored cream in mountain tea and crumble from walnuts

Portions

4-5

Ingredients:

​

Method

FOR THE JAM:

Put the sugar in a pan over medium heat to become caramel, shaking the pan gradually, so that it does not burn.

Carefully add the orange juice when the sugar becomes caramel and has a nice brown color.

Mix with a silicone spatula until the caramel melts again, put the rhubarb in cubes and cook for 2-3 minutes to soften but not dissolve.

Remove the pan from the heat and add the butter.

Stir gently and allow the mixture to cool.

FOR THE CREAM:

Put in a medium-sized saucepan half of the sugar and the 400 gr. soy milk to boil.

Put the corn flour, the egg, the rest of the milk and the sugar in a bowl.

Beat very well with an egg beater.

Remove the milk from the heat as soon as it boils and pour the mountain tea.

Cover with a plastic wrap or a lid and let the tea infused the milk for five minutes.

Drain the milk with the tea directly into the bowl, mix with the egg beater and transfer the whole mixture back to the pot.

Put the pot on a medium to high heat until the mixture boils, stirring constantly with the egg beater.

Remove from the heat, add the butter, stir to melt and transfer the cream to a bowl.

Cover with plastic wrap touching the surface of the cream so that no skin is created and let it cool down.

Then keep the cream in the fridge and before serving, beat it to be creamy.

FOR THE CRUMBLE:

Put all the ingredients together in a bowl and mix with your hands to make it like crumbs.

Spread the mixture in a baking pan with non-stick paper.

Bake in the preheated oven at 160 °C fan until it gets a nice golden color.