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easy &quick

Rhubarb and Vanilla Slices

QimiQ Benefits

  • All natural, contains no preservatives, additives or emulsifiers
  • Creamy indulgent taste with less fat
  • Prevents moisture migration, sponge base remains fresh and dry

Minutes

25

Difficulty

easy

Rhubarb and Vanilla Slices
Rhubarb and Vanilla Slices

Ingredients

For 6 portions

  • For the short crust pastry

  • 150g

    AP Flour

  • 100g

    Butter

  • 50g

    Sugar

  • 1

    Egg yolk(s)

  • pinch(es)

    Salt

  • small pinch(es)

    Lemon peel

  • For the cream

  • 500g

    Rhubarb, fresh, peeled

  • 60g

    Sugar

  • 500ml

    QimiQ Classic Vanilla, room temperature

  • 40g

    Sugar

  • 1tbsp

    Lemon juice

  • pinch(es)

    Cinnamon

  • For the meringue

  • 3

    Egg white(s)

  • 100g

    Sugar

Preparation

  1. Pre-heat the oven to 360° F (conventional oven).
  2. For the pastry, knead the flour, butter, sugar, egg yolk, salt and lemon peel to a smooth pastry. Wrap in foil and chill for at least 30 minutes.
  3. Place a 20 x 24 cm baking frame on a greased baking tray and press the pastry into the bottom (not up the rim). Prick with a fork and bake in the oven for approx. 20 minutes.
  4. For the cream, chop the rhubarb into 1 cm long pieces. Cook with the sugar over medium heat until soft and allow to cool.
  5. Whisk QimiQ Clasic smooth. Add the rhubarb, 40 g sugar, lemon juice and cinnamon and mix well.
  6. Spread onto the cold pastry base. Chill for at least 4 hours (preferably over night).
  7. Whisk the egg whites and sugar until stiff. Spread over the cold cream and brown with a gas torch. Release the baking frame and portion.
Some doughy looking food

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