Clean the rhubarb, rinse and cut into pieces. Cut apricots into strips. Together with rhubarb, a pinch of salt, in about 200 g of sugar (perhaps replace part of the sugar with liquid sweetener), cinnamon and a quarter of a liter of water make ten minutes. In the meantime, make the tagliatelle in milk with oil, remaining sugar and salt for eight to ten minutes. Be careful, boils over easily! Drain. Collect the milk. Arrange the noodles together with the rhubarb compote and keep warm. Roast the almond flakes in a frying pan without fat until light brown. Sprinkle on the dish together with the plucked mint leaves. Pour a tiny bit of milk over the pasta to eat.
(Per unit approx. 740 calories / 3097 joules) **
Article: 206 of zer.t-net.serve
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