Page 73 - E-CookBook Healthy Future

Local food

Magical rhubarb strudel 0,07

Emissions
(g per kg food)

We have altered recipes with these changes: butter with oil, dough is Equivalent
thicker originally so it need less time for baking. to 0,30 km
by car
Low baking time consume less energy.

Ingredients for 4:
Preparation
160g smooth wheat flour
lukewarm water Dough:
160g frozen rhubarb 1. Mix a soft dough.
40g sugar
17g oat milk 2. Knead it until smooth. Leave it in fridge for 30 minutes.
16ml veggetable oil 3. Roll as far as it’ll go.
powder sugar, cinnamon 4. Strech over the table edges.
to taste 5. Lay the filling.
6. Use the cloth to roll it.
7. Bake it on 180 C for 30 min.

Filling:
1. Caramelise thesugar in the pan.
2. Add the rhubarb into the pan.
3. When it softnes add oat milk and cinnamon.
4. Simmer it for a few minutes.
5. Coole the filling befor laying it to the dough.

Add filling on a filo pastry.

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