A great cake recipe for any occasion:
For the caramel, melt the sugar in a frying pan until light brown. Remove from the heat and let stand for about two minutes until the caramel is slightly stringy. Then use a spoon to mold the liquid caramel onto the hippen, moving the spoon back and forth to create threads.
Clean and rinse the rhubarb and cut into pieces about 10 cm long. Stew with cream sherry and sugar for about eight min in an open saucepan until liquid is almost evaporated.
Fill cooled rhubarb stalks into the hollow hips.
Serve with vanilla ice cream or whipped cream.
* Per piece 175 calories / 732 joules ** Article: 207 of zer.t-netz.dienieren
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