Recipes

Recipes 59
Sweets, Desserts, Drinks
4 portions,
approx. 429 kJ/103 kcal per portion
Rhubarb puree
»summerly light«
Ingredients:
500 g rhubarb
300 g strawberries
2 tbsp. sugar
125 ml water or
Fruit juice
Tableware:
Preparation:
1. Wash the rhubarb, do not peel young rhubarb, strip older
pieces, and cut into approx. 2 cm long pieces. Bleed the
strawberries and cut them in half.
2. Cook the rhubarb pieces and the strawberries with the
sugar and the water while covered.
} Microwave oven max. setting, 5 to 7 min
3. Keep cool until serving.
4 portions,
approx. 873 kJ/208 kcal per portion
Red fruit jelly
»light and fruity«
Ingredients:
150 g currants
150 g raspberries
150 g strawberries
150 g cherries
2 tbsp. of sugar
250 ml water or red
Fruit juice
1 tbsp. vanilla sugar,
2 tbsp. Corn starch
5 tbsp. water
2 tbsp. of lemon juice
Tableware:
Preparation:
1. Prepare the fruit, wash and remove blooms, stone
cherries.
2. Heat the fruit with the sugar and the fruit juice while
covered.
} Microwave oven max. setting, 4 to 5 min
3. Mix the starch with water, stir it under the fruit, and again
bring to a boil.
} Microwave oven max. setting, 4 to 6 min
4. Fill the hot fruit jelly into dessert bowls and let them cool.
After cooling, serve with semi-sti cream.
} Tip: Prepare fruit jellt at least a few hours before use, best
on the day before.
KOENIC_Grill_Recipe_141106.indb 59 6/11/14 9:42 AM