Servings: people
Rhubarb Soup (strawberries, white chocolate, and vanilla ice cream)
I love the ingredients you can get right now, and rhubarb is just fantastic. The taste of summer, right here for you... This is strawberries with cream 2.0... Just with a little extra.
Equipment
- Pot
- Sieve
- Storage Container
- Glass jug
- Cutting Board
- Knife
Ingredients
- 8 pcs. Strawberry large
- 300 gram Rhubarb
- 0.5 pcs. Vanilla Pod
- 800 gram Water
- 63 gram Sugar
- 56 gram White chocolate chopped
- 1 l Vanilla Ice Cream good quality
- Fresh thyme for decoration
Instructions
- Take a pot and fill it with 300 grams of rhubarb, 8 dl of water, scrape the seeds from the vanilla bean and add them along with the vanilla bean itself, and add 5 tablespoons of sugar.
- Boil everything over medium heat for 12-15 minutes.
- When it’s done cooking, strain the juice into a plastic container – add a bit more sugar if it needs more sweetness.
- Let the beautiful soup cool down. Then pour it into a glass pitcher before serving – it can easily keep in the fridge.
- Use two strawberries per plate. Slice the strawberries thinly and place them at the bottom of a deep plate.
- Then add a tablespoon of chopped white chocolate.
- Pour the cold rhubarb soup into the plate, just to the edge of the strawberries.
- Take the ice cream out of the freezer 15 minutes before you need it. Finally, place a beautiful scoop of ice cream on top of the strawberries and garnish with a bit of fresh thyme.
- Bon appétit.