Of course we all want to be ready for summer, especially when it comes to your body. Maybe it’s not always easy to hold onto your tough regime of working-out, eating healthy and a strict skincare routine. Sometimes eating healthy leads to withstanding sweetness. Once in a while something ‘less healthy’ isn’t such a crime. So I made a sweet and sour rhubarb pastry to enlighten your diet. Pastry? That’s not really a good idea, right? I thought of everything! I didn’t sweeten this pastry with sugar or some other artificial product. I used biological rhubarb and plain dow (you can also take gluten free dow), I reduced the amount of sourness of the rhubarb by using cinnamon, specimens and stevia extract.
- Dow layers (10 pieces to make 10 pastries)
- Stevia Extract
- Cookie and speculoos specimen
- 1 Whipped Egg
How to do this? Lay out the dow layers on baking paper and put a little heap of rhubarb on it. You first have to cook the rhubarb for about 5 to 10 minutes. After that pour the remaining rhubarb liquid. Sweeten the rhubarb with cinnamon, specimen and a tea spoon of Stevia. Don’t put too much of Stevia into it, because it’s 200 to 300 times sweeter than sugar. Don’t worry, Stevia is a natural sweetener with zero calories. Fold the dow layers into a little package. In made a square out of it, but you can make any shape you want. Put a bit of whipped egg on top, so the dow gets that brownish color (and the crisper). Put them in a hot air oven on 200 degrees for about 15 minutes. It depends on how quick they rise in the oven. Let them cool off after. Enjoy your pastry!