Strawberry Rosette with Rhubarb Cream

Strawberry Rosette with Rhubarb Cream - Recipe with Fresh Ingredients

| Servings: 4

Introduction

This delightful dessert combines the tartness of rhubarb with the sweetness of strawberries to create a refreshing and visually appealing treat. The addition of ice cream adds a creamy element that balances out the flavors perfectly.

History

The combination of strawberries and rhubarb is a classic pairing that has been enjoyed for centuries. Rhubarb has long been used in cooking for its unique tart flavor, while strawberries add a touch of sweetness to the dish. This recipe takes the traditional flavors of these two fruits and elevates them with the addition of a creamy rhubarb cream and a scoop of ice cream.

Ingredients

3 lemons, juiced
11 oz (312 g) water
1 lb (454 g) rhubarb
2 egg yolks
4 oz (113 g) sugar
4 oz (113 g) powdered sugar
2 oz (57 g) whipping cream
2 pt (946 ml) strawberries
4 sprigs of mint
pinch of cinnamon
4 scoops of vanilla ice cream

How to prepare

Bring the water, lemon juice, and sugar to a boil.
Meanwhile, trim the leaves of the rhubarb, cut off the stem, and peel.
Cut the rhubarb into 1.5 inch pieces and add them to the boiling water.
Cook until the rhubarb pieces are soft.
Then strain the rhubarb well. If necessary, add some weight and refrigerate.
In a double boiler, whip the egg yolks with powdered sugar until they become foamy and white.
Add the cooled rhubarb into the mixture, then place the bowl on ice.
Whip the whipping cream and add it to the mixture as well.
Add a pinch of ground cinnamon.
Spoon the rhubarb mixture in the center of the plates.
Wash the strawberries and cut off the stems.
Then slice the strawberries from top to bottom.
Arrange the strawberry slices on top of the rhubarb in a circle to obtain a rosette shape.
In the center, place one scoop of ice cream each.
Dust the dessert with powdered sugar, garnish with mint leaves, and serve.

Variations

Substitute the strawberries with raspberries or blackberries for a different flavor profile.
Add a sprinkle of chopped nuts or granola on top for added crunch.
Drizzle a balsamic reduction over the dessert for a tangy contrast to the sweetness of the fruit.

Cooking Tips & Tricks

Be sure to strain the cooked rhubarb well to remove any excess liquid and ensure a smooth texture for the cream.

- Whipping the egg yolks with powdered sugar until they are foamy and white will help create a light and airy texture for the cream.

- Placing the bowl of rhubarb mixture on ice while whipping the cream will help keep the mixture cool and prevent it from separating.

Serving Suggestions

Serve the Strawberry Rosette with Rhubarb Cream as a light and refreshing dessert after a summer meal. Pair it with a glass of sparkling wine or a cup of herbal tea for a perfect ending to your meal.

Cooking Techniques

Boiling the rhubarb in water and lemon juice helps to soften the rhubarb and remove any bitterness.

- Whipping the egg yolks with powdered sugar creates a light and airy texture for the cream.

- Placing the bowl of rhubarb mixture on ice while whipping the cream helps keep the mixture cool and prevent it from separating.

Ingredient Substitutions

Use Greek yogurt or coconut cream in place of the whipping cream for a dairy-free option.

- Substitute honey or maple syrup for the sugar for a natural sweetener alternative.

- Use a gluten-free flour blend in place of the powdered sugar for a gluten-free option.

Make Ahead Tips

The rhubarb cream can be made ahead of time and stored in the refrigerator for up to 2 days. Assemble the dessert just before serving to ensure the strawberries stay fresh and the ice cream doesn't melt.

Presentation Ideas

Arrange the strawberry slices in a circular pattern on top of the rhubarb cream to create a rosette shape. Garnish with a sprig of mint and a dusting of powdered sugar for a beautiful finishing touch.

Pairing Recommendations

Pair the Strawberry Rosette with Rhubarb Cream with a glass of sparkling wine or a cup of herbal tea for a light and refreshing dessert experience. The tartness of the rhubarb cream pairs well with the sweetness of the strawberries and the creaminess of the ice cream.

Storage and Reheating Instructions

Store any leftover dessert in an airtight container in the refrigerator for up to 2 days. To reheat, allow the dessert to come to room temperature before serving, or enjoy it chilled straight from the refrigerator.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 56g

- Dietary Fiber: 5g

- Sugars: 42g

Fats

- Total Fat: 10g

- Saturated Fat: 6g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 72% DV

- Vitamin A: 6% DV

- Calcium: 8% DV

- Iron: 4% DV

Alergens

Contains: Eggs, Dairy

Summary

This dessert is a good source of vitamin C and fiber, while also providing a moderate amount of carbohydrates and fats. It is relatively low in calories compared to other desserts, making it a lighter option for those watching their calorie intake.

Summary

The Strawberry Rosette with Rhubarb Cream is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries for a refreshing and visually appealing treat. With a creamy rhubarb cream and a scoop of ice cream, this dessert is sure to impress your guests and satisfy your sweet tooth.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day, and I was visiting my dear friend Mary at her charming little cottage by the lake. Mary was a wonderful cook, and she always had a new recipe up her sleeve to share with me.

As we sat in her cozy kitchen, sipping on freshly brewed tea, Mary pulled out a tattered old cookbook from her shelf. It was filled with handwritten notes and splatters of ingredients, a true testament to the countless meals that had been prepared from its pages. She opened it to a page that was earmarked with a faded ribbon and handed it to me with a smile.

"Here, my dear," she said. "I think you will love this one."

The recipe was for a Strawberry Rosette with Rhubarb Cream, a delicate and elegant dessert that seemed to dance off the page with its vibrant colors and intricate design. I had never heard of such a dish before, and I was immediately intrigued.

Mary explained that she had learned the recipe from her grandmother, who had passed it down to her many years ago. She described how the sweet strawberries and tangy rhubarb were a match made in heaven, creating a perfect balance of flavors that would leave you wanting more.

I knew right then and there that I had to learn how to make this dessert for myself. Mary graciously offered to show me the ropes, and we spent the afternoon in her kitchen, whipping up a batch of Strawberry Rosettes with Rhubarb Cream.

As we worked together, Mary shared stories of her grandmother and the memories they had made in the kitchen. She spoke of how her grandmother had a knack for creating beautiful and delicious dishes out of simple ingredients, and how she had passed on her love of cooking to Mary at a young age.

I was captivated by her words, and as the dessert began to take shape before my eyes, I felt a sense of connection to Mary's grandmother and the generations of women who had come before us, sharing their knowledge and love through the art of cooking.

When the Strawberry Rosettes with Rhubarb Cream were finally complete, I took a bite and was transported to a world of flavors and textures that I had never experienced before. The sweet strawberries burst in my mouth, complemented perfectly by the tangy rhubarb cream and delicate pastry crust. It was truly a masterpiece.

From that moment on, the recipe for Strawberry Rosettes with Rhubarb Cream became a staple in my own kitchen. I made it for special occasions and family gatherings, sharing the story of how I had learned it from Mary and her grandmother with anyone who would listen.

As the years passed, I continued to experiment with the recipe, adding my own twists and variations to make it my own. But no matter how many times I made it, the Strawberry Rosettes with Rhubarb Cream always brought me back to that sunny afternoon in Mary's kitchen, surrounded by love, laughter, and the magic of a good recipe passed down through generations.

And so, as I sit here now, with my own tattered cookbook filled with memories and splatters of ingredients, I am grateful for the gift of cooking and the joy it has brought into my life. The recipe for Strawberry Rosettes with Rhubarb Cream will always hold a special place in my heart, a reminder of the power of food to connect us to our past, our present, and each other.