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Rhubarb Noodles

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Ingredients

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

Instructions

  • 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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Course; Fruit / Noodels / Vegetables
Cuisine; Austria / European