in Dessert Recipes

Rhubarb foam

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Ingredients for 8 servings:

  • 500 g rhubarb
  • 150 g sugar
  • 100 g semolina
  • ¾ liter of water or white wine and water mixed
  • 1 lemon(s)
  • ¼ tsp cinnamon
  • ¼ tsp vanilla

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

Clean the rhubarb and cut into pieces. Grate the lemon zest. Boil the rhubarb in water or a mixture of 1/2 liter water and 1/8 liter white wine with sugar, lemon zest, and spices until the rhubarb breaks down. Stir in the semolina, let it swell, and then cool thoroughly. Beat with a mixer until fluffy. Serve with vanilla sauce, ice cream, or whipped cream, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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