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.
1
Clean the rhubarb and slice it thinly.
- 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.
- 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.
- 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.
- Sugar: 85 g
- Balsamic glaze (crema): to taste
5
Crush the cookies in a blender until crumbly.
- 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.
- Balsamic glaze (crema): to taste
- Rhubarb: 190 g
- Shortbread: 75 g
- Vanilla ice cream: to taste
- Lime: 1 piece
- Strawberry: 250 g
- Flaked almonds: 12 g
- Fresh mint: 1 sprig
- Sugar: 85 g