Desserts (Dessert or pastry (6 servings))

For the bottom layer:
135 g flour
60 g butter in small pieces
30 g sugar
1 egg yolk
1 tbsp water
a pinch of salt
For the pistachio filling:
50 g almond flour
25 g ground pistachios
25 g coarsely chopped pistachios
60 g cane sugar
1 egg
25 g melted butter
a pinch of salt

For the rhubarb:
750 g rhubarb stalks
2 dl sweet white wine
100 g sugar
a few drops of rose water
A handful of pistachios for decoration


For the bottom layer:
Beat sugar with egg yolk and add water. Sieve the flour and rub butter into it using your hands to make shortcrust pastry. Add the egg-sugar mixture, knead into a ball and wrap in plastic wrap. Let it rest for 1 hour in the refrigerator. Preheat the oven to 170 °C. Grease a rectangular baking tin. Roll out the dough and put it in the baking tin.
Make the pistachio filling:
Mix all ingredients together and place it on the bottom of the baking tin.
Make the rhubarb:
Wash the rhubarb stalks and cut them to the size of the baking tin. Take a deep saucepan and bring wine with sugar and rose water to boil. Poach the rhubarb for about 3 minutes (depending on the thickness of the stems). Take the rhubarb out and place it over the filling.
Put the cake in the oven for 25-30 minutes.
Let the wine reduce further to a syrup.
Remove the cake from the oven and brush with the syrup.
Let it cool and serve with chopped pistachio nuts and some rose petals.

Rose Flavoured  Lemonade

Rose Flavoured Lemonade

Quick and refreshing. All you need to do is add some rose water into this summer drink and your floral beverage is ready to lift up your spirit.

Rose water

Rose water

The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.

Rose flavoured  sugar

Rose flavoured sugar

Here is another quick and easy recipe. Rose sugar is ideal as sweetener for teas or cakes, since it will give your beverages and sweets a nice rose flavour.

Chocolate cake with rose water

Chocolate cake with rose water

Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.



Briefly boil the sugar, citric acid, strawberry puree and honey.