Rhubarb Dessert with Strawberry Sauce

Baking and Desserts | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Rhubarb dessert with strawberry sauce

Ingredients

Rhubarb - 6.7 oz
Strawberry - 8.8 oz
Lime - 1 piece
Basil - 0.4 oz
Balsamic Vinegar - 0 fl oz
Sugar - 3 oz
Vanilla Ice Cream - to taste
Chopped almonds - 0.4 oz
Shortbread Cookies - 2.6 oz
Fresh Mint - 1 sprig
White Balsamic Cream - to taste
Butter - 0.4 oz

Step by Step guide

Step 1

Clean the rhubarb and slice it into thin pieces.

Step 2

Pour 35 g of sugar into a skillet and let it melt. Add butter and rhubarb. Sauté, stirring, until tender. Transfer the cooked rhubarb to a bowl and place it on ice to stop the cooking process.

Step 3

Blend 200 g of strawberries with vinegar, then strain through a sieve. Add powdered sugar, half a teaspoon of lime juice, chopped basil, and the remaining strawberries, quartered.

Step 4

Add 50 g of sugar to a saucepan and heat it together with 20 g of water until it turns golden brown. Immediately plunge the saucepan into ice-cold water for a few seconds to slightly cool the caramel. Using a spoon, pour the caramel onto a silicone mat, shaping it into a swirl. Allow it to cool completely.

Step 5

Blend the cookies in a blender until they are crumbly.

Step 6

Decorate the plate with balsamic cream. Using a culinary ring, arrange the rhubarb, then sprinkle it with crumble and place a scoop of ice cream on top, garnished with lime zest. Next to it, arrange strawberries, sprinkle with toasted almond flakes, and finish with a mint sprig that has been dusted with powdered sugar, along with a caramel swirl.