Baked rhubarb, rowan bud sugar and sour cream | Sami Tallberg
A gluten-free rhubarb dessert spiced with rowan bud sugar, perfect for special occasions or a simple weekday treat. Its unique flavors make it a standout!
Ingredients
- A good handful of Rowan buds
- 425 g Sugar
- 4 Pink rhubarb stalks (no need to peel unless you use green stalks with thick skin)
- 4 tbsp Rowan bud sugar
- 350 ml Butter
- 45 g Water or birch sap
- 200 g Sour cream
- 4 tsp Rowan bud sugar
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