for 1 bread

Dough

350 g	half-white flour
1 tsp	salt
¼ cube	yeast (approx. 10 g)
50 g	butter
2 dl	milk
3 tbsp	sugar

Rhubarb

200 g

rhubarb

Rhubarb purée

25 g	frozen raspberries
2 tbsp	sugar
1 tsp	ground cardamom

How it's done

Dough

Mix the flour and salt in a bowl. Crumble the yeast, cut the butter into pieces, add to milk and sugar, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Rhubarb

Cut the rhubarb into pieces approx. 2 cm thick, place in a pan.

Rhubarb purée

Add the raspberries, sugar and cardamom to the rhubarb in the pan, mix. Cover and simmer over a medium heat for approx. 10 mins. until soft. Puree and leave to cool.

To shape

On a lightly floured surface, roll the dough into a rectangle (approx. 60 x 20 cm).

Set aside 3 tbsp of the rhubarb puree, spread the remaining puree over the dough.

Roll up the dough from one of the long edges. Cut the roll in half lengthwise, braid the strands with the cut sides facing up.

Place the dough in the form of a wreath in the prepared dish, cover and leave to rise for approx. 30 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely. Top the babka with the reserved rhubarb puree.

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