PureSpelt rhubarb slices with ginger mousse
to serve 4
8 PureSpelt rusks, approx. 125 g
Rhubarb compote
600 g of rhubarb, prepared, finely diced
5-6 tablespoons of sugar
A few drops of lemon juice
Ginger mousse
1.5 dl of cream, cold
0.5 dl of orange juice
2-3 cm of ginger, peeled, finely grated
1-2 tablespoons of sugar
1 teaspoon of vanilla sugar
Edible flowers for decoration
1
Lay the PureSpelt rusks on a plate.
2
Stew the rhubarb together with the sugar and the lemon juice, cook for 5-8 minutes until it forms a compote. Allow to cool as desired.
3
Ginger mousse: Mix all the ingredients using an electric hand blender until fluffy.
4
Spread the rhubarb compote on the rusks. Pour on the ginger mousse, decorate and serve while still fresh.
Source:
IG Dinkel, Judith Gmür-Stalder
