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Recipe by: nacereddine
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See below ingredients and instructions of the recipe
2 Sticks Red Rhubarb
16 fl Stock Syrup
3 oz Butter
3 oz Sugar
3 oz Ground almonds
10 fl Whipping cream, whipped
------------------------TO DECORATE-----------------------------
Raspberries, Strawberies
-grapes and mint sprigs
Preheat oven to 180C/350F/Gas Mark 4. Cut rhubarb into 1 inch lengths,
poach in syrup for about 12 minutes, until slightly soft. Drain and
cool. Meanwhile in a bowl, blend butter, sugar and almonds. Grease
sixteen patty tins. Put 1 Teaspoon of mixture into each tin. Bake for
10 minutes until golden. Cool in tins but remove before they set. To
serve, fill each case with rhubarb, top with cream. Decorate with any
remaining rhubarb, or fruit and mint sprigs.
Source: Keith Floyd, Sunday Magazine
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Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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