Almond & Oat Biscuits

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Almond & Oat Biscuits with Frozen Rhubarb Clouds

Course Dessert

Servings

Calories 212kcal

Ingredients

Almond & oat biscuits

1 egg
2 tbsp butter/coconut oil melted
50 g honey
1 cup rolled oats, ground
1/2 cup almonds, ground
1/2 tsp baking powder
1/2 vanilla pod, scraped
Pinch of salt

Rhubarb clouds

400 g rhubarbs
100 g sugar
1 vanilla bean
150 g sour cream
200 ml cream
2 tbsp cream

Metric - US Customary

Instructions

Make the almond biscuits

Preheat oven to 175 °C / 350 °F. In a bowl combine egg, butter and honey. Add the remaining ingredients and mix until you have a firm and slightly sticky dough.
Roll the dough into 8-10 balls and place them on a baking sheet. Use your palm to firmly press the balls into thin cookies, and tuck the edges together making them look nice and round.
Bake the biscuits for 10-12 min until they look slightly golden – remove and set a side to cool.

Make the rhubarb clouds

Start by making a rhubarb compote. Now the oven should be at 150 °C / 300 °F. Wash the rhubarbs and slice them into smaller pieces and place in a baking pan. Combine the 1/2 cup of sugar with vanilla beans and mix with the rhubarbs. Bake in the oven for 20-25 min. Remove and use a fork to mash the rhubarbs a bit – set a side to cool.
When the compote has cooled completely you make the finished rhubarb ice cream. Whisk the cream into fluffy whipped cream, combine with powdered sugar, sour cream and gently fold the rhubarb compote into the mixture. Add to your ice cream maker and let it work for about 15-25 min until you have a texture resembling soft ice-cream.
If you don’t have an ice cream maker just pour the ice cream mixture into a bowl that can handle frost, place in the freezer and stir every 20 min until you have a soft texture as desired.
Serve the dessert straight away – place a biscuit on a plate and top with a big dollop of rhubarb ice cream. Enjoy

Notes

This dessert could easily be prepared in advance. You can make the biscuits and compote days ahead and then just finished the ice cream before serving.

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