- 6 servings
- 0:35 Preparation
- 0:15 Cooking
- 0:50 Total Time
1 2/5 lb
fresh or frozen rhubarb stalks
sugar for the batter
Maple syrup for Chantilly cream
maple sugar to decorate
ground star anise
1 1/2 cup
1 1/2 tsp.
unsalted butter, softened
unsalted buter, to butter dish or ramekins
whipping cream for Chantilly cream
Trim and chop stalks.
In a bowl, combine drained rhubarb with 1 pinch star anise and 2/3 cup (150 mL) maple syrup.
Butter baking dish or ramekins. Add rhubarb.
Preheat oven to 375°F (190°C).
Whip 1/2 cup (125 mL) cream with 1 Tbsp. (15 mL) maple syrup together. Refrigerate.
Put flour, ground almonds, sugar, 1 pinch star anis and baking powder in the bowl of a food processor.
Blend. Add softened butter and 3 Tbsp. (45 mL) whipping cream and process again just until blended.
Spoon dough over rhubarb in ramekins or baking dish.
Sprinkle with maple sugar and sliced almonds.
Bake for about 15 minutes.
Serve warm with Chantilly cream and another sprinkling of maple sugar.
Metro Richelieu inc., its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
AIR MILES® program valid at any Metro location in Ontario excluding Thunder Bay.
®™ Trademarks of AIR MILES International Trading B.V. Used under license by LoyaltyOne, Inc. and Metro Ontario Inc.