Today it is time to capture this special dessert!
A few weeks ago I was finally eating here in Kaiserslautern with a good friend in one of my favorite restaurants Aka Weinhaus Stepp. And there was, among other things, this dessert, which blew me up in such a way that I had to do it. A rhubarb soup with strawberry ice cream. So good!
It is this mixture of sour (rhubarb) and sweet (strawberry ice cream) that make it so wonderful. Of course, the eye also eats a bit and I think a sweet soup can be garnished a little more complex …
But it just tastes like early summer. If you like rhubarb and strawberries, you will spoon it here in no time!
Incidentally, this dessert can also be prepared class. The rhubarb soup can be made a few days before and simply parked in the fridge for consumption and the strawberry ice cream or the ice mass I like to do one day in advance. Because I don’t use fancy ingredients, this ice cream tastes freshly prepared but simply best.
The soup tastes a lot of one of my favorite cakes, a rhubarb yoghurt-cream cake that my grandma and mom always bake. And the strawberry ice cream reminds me of exactly the ice that my mom always did in midsummer … maybe that’s why I enjoyed it so much in the restaurant …
So don’t miss this delicacy and just do it here! So fine!
Rhubarb
Ingredients for four people as dessert:
For the strawberry ice cream:
200 g of ripe strawberries
25 g brown sugar
150 g Greek cream yogurt
50 g of cream
For the rhubarb soup:
2 large rods rhubarb (= weighing around 400 g unpostered)
50 g of brown sugar
30 g of water
70 g frozen rayberries
2 teaspoons of fresh lemon juice
Optional: decoration for on top of that: edible flowers, cut strawberries, mint or lemon loss blades, fresh raspberries
Preparation:
First put the strawberry ice cream: Wash the strawberries and halve depending on the size. Put all ice ingredients in a sufficiently large mixer and puree very smoothly. Put the mass in an ice machine and freeze (depending on the device) (with my ice cream maker about 1 h to soft ice consistency). Then take the finished strawberry ice out of the machine and make it a little firmer in the freezer, so that beautiful balls can be shaped.
For the rhubarb sizzle, peel, develop the rhubarb and cut into 2 cm pieces. Put in a saucepan with the other ingredients and bring to the boil for a few minutes. Then let the soup simmer until the rhubarb has almost decayed. Pure the whole thing with the blender.
Now put the lukewarm rhubarb sizzle in deep plates. Top strawberry ice cream each and garnish something if desired. Serve the rhubarb soup with strawberry ice cream immediately.
Bon appetit!
Note: For guests, the ice cream or even the ice mass can be prepared the day before. Also the rhubarb sizzle can be prepared even days before and can be stored in the refrigerator.
