Rhubarb Compote with Almond Biscuits - Rabarberkräm med mandelbiskvier

RHUBARB COMPOTE WITH ALMOND BISCUITS

Rabarberkräm med mandelbiskvier

Serves 4

1.1 lb rhubarb

0.2 cup water

0.8 cup sugar

1 teaspoon mortared 

cardamom seeds

Almond biscuits:

2 egg whites

5.3 oz almond paste

For serving:

vanilla ice cream

Preheat oven to 347F.

Cut the rhubarb in small pieces and put half the amount in a saucepan. Add water, sugar and cardamom and boil for 5 minutes. Add remaining rhubarb and boil for another 3 minutes.

Beat the egg whites until really stiff. Turn in the finely grated almond paste and blend until smooth. Dab out the batter by teaspoonfuls on a paper-lined baking plate. Bake in the middle of the oven until golden, about 8 minutes. 

Serve the rhubarb compote lukewarm with a scoop of ice cream and almond biscuits.

Enjoy!

Bella