Rhubarb dessert with strawberry sauce

1 serving

40 minutes

Rhubarb dessert with strawberry sauce is an exquisite blend of sweet and sour flavors and textures reminiscent of summer freshness. Rhubarb caramelized with sugar and butter takes on a tender, slightly tart softness that harmoniously complements the strawberry sauce enriched with basil and lime aroma. Shortbread adds a crunchy structure, while a scoop of vanilla ice cream gives the dessert a refined creaminess. A fragile caramel swirl and fresh mint garnish complete the composition, turning the dish into a true gastronomic masterpiece. This dessert is perfect for summer evenings when you want to enjoy a light, refreshing treat with a delicate interplay of flavors and textures.

Energy value per serving

• Calories: 969
• Proteins: 10.5g
• Fats: 25.1g
• Carbohydrates: 155g

Ingredients

• Rhubarb: 190 g
• Strawberry: 250 g
• Lime: 1 pc
• Basil: 10 g
• Balsamic vinegar: 10 ml
• Sugar: 85 g
• Vanilla ice cream: to taste
• Almond petals: 12 g
• Shortbread: 75 g
• Fresh mint: 1 sprig
• Balsamic cream: to taste
• Butter: 12 g

Cooking steps

1. Clean the rhubarb and slice it thinly.

   Required ingredients:

   • Rhubarb: 190 g

2. Pour 35 g of sugar into a pan and let it melt, then add butter and rhubarb. Sauté, stirring, until soft. Transfer the cooked rhubarb to a bowl and place it on ice to stop the cooking.

   Required ingredients:

   • Sugar: 85 g
   • Butter: 12 g
   • Rhubarb: 190 g

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 quartered strawberries.

   Required ingredients:

   • Strawberry: 250 g
   • Balsamic vinegar: 10 ml
   • Sugar: 85 g
   • Lime: 1 piece
   • Basil: 10 g
   • Strawberry: 250 g

4. Pour 50 g of sugar into a saucepan and heat it with 20 g of water until golden brown, then immediately dip the saucepan into ice water for a few seconds to slightly cool the caramel. Use a spoon to pour the caramel onto a silicone mat, shaping it into curls. Let it cool completely.

   Required ingredients:

   • Sugar: 85 g
   • Balsamic cream:  to taste

5. Crush the cookies in a blender until crumbly.

   Required ingredients:

   • Shortbread: 75 g

6. Decorate the plate with balsamic cream. Use a culinary ring to place rhubarb, sprinkle with crumbly sand and add a scoop of ice cream topped with lime zest. Arrange strawberries nearby, sprinkle with toasted almond flakes, decorate with mint flowers dusted with powdered sugar, and finish with a caramel swirl.

   Required ingredients:

   • Balsamic cream:  to taste
   • Rhubarb: 190 g
   • Shortbread: 75 g
   • Vanilla ice cream:  to taste
   • Lime: 1 piece
   • Strawberry: 250 g
   • Almond petals: 12 g
   • Fresh mint: 1 sprig
   • Sugar: 85 g