Rhubarb Noodles
Ingrediënten
Ingredients for 4–6 Servings
- 1⅓ cup 250 g Whole wheat flour
- 2 tbsp 1 kl Water, lukewarm Splash of vinegar
- 5 tbsp 4 cl Oil
- 2 Eggs Salt
- 14 oz 400 g Rhubarbs
- ½ cup 50 ml Raspberry purée (see p. 201)
- Dash of ginger ground
- ½ cup 60 g White or whole wheat breadcrumbs
- 2¾ tbsp 40 g Butter or untempered vegetable margarine
- 1½ tbsp 20 g Brown or organic sugar
Instructies
- Knead a smooth dough out of flour, water, vinegar, oil, salt, and eggs.
- Let rest for 1 hour.
- Preheat oven to 320 °F (160 °C).
- Roll out to about ½ mm thick and cut into 1in (2 cm) wide noodles.
- Peel the rhubarbs, cut into ½in (1.
- 5 cm) pieces and place on a baking sheet.
- Brush with raspberry purée and sprinkle with some ginger.
- Cover with aluminum foil and cook for 15 minutes.
- Brown the crumbs in butter and sugar.
- Simmer the noodles in salt water for about 3 minutes.
- Remove from the water, drain, and mix with the crumbs.
- Serve with the rhubarbs.
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