Rhubarb Dessert with Strawberry Sauce

Ingredients

• Rhubarb 5 oz
• Strawberry 10 oz
• Lime 1 piece
• Basil 0 oz
• Balsamic Vinegar 0 fl oz
• Sugar 5 oz
• Vanilla Ice Cream to taste
• Chopped almonds 0 oz
• Shortbread Cookies 5 oz
• Fresh Mint 1 sprig
• White Balsamic Cream to taste
• Butter 0 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.