This is an old classic Danish dessert, normally made only with applesauce, rye bread crunch and whipped cream. But I wanted to add some spring flavor and freshness to the dessert. So I added some rhubarb sauce. This dessert is a keeper, for sure.
6-8 apples (Pink Lady)
100 g sugar (depending on how sweet you want the Apple Sauce)
1 teaspoon vanilla paste
50 ml water
200 g rye bread without seeds
50 g butter
50 g brown sugar
50 g sugar
1 portion rhubarb sauce
250 ml heavy whipping cream
Peel and core the apples and cut them in small pieces. Cook the apples with sugar, water and vanilla paste, until they are very soft. Cool the Apple sauce in the refrigerator.
Grate the rye bread. Melt the butter in a pan and toast the rye bread in the butter over medium heat, until light crispy. Add the sugars and let it just caramelize and coat the rye bread. Spread the crispy rye bread on a piece of parchment paper, mix in the brown sugar and let the crunch cool completely.
Whisk the cream until little over soft peak, be careful not to over-whisk the cream, because it will become grainy and eventually turn into butter. Do not add any sugar, you want the clean taste of the cream.
Layer the sauces with the crunch in a serving glasses and top of with the whipped cream.