Rhubarb variations

Ingredients for 4 servings:

• 50 g pine nuts
• 80 g butter, soft
• 60 g sugar
• 120 g flour
• 1 lemon(s)
• 150 g rhubarb
• 150 g strawberries
• 100 g chocolate coating
• 30 g butter, cold
• 2 egg yolks
• 5 egg whites
• 2 sheets of gelatin
• 200 g cream
• 150 g sugar
• 100 ml milk
• 5 sprig woodruff, alternatively 6 tbsp woodruff syrup, 80 ml milk
• 1 stalk(s) rhubarb
• 100 g raspberries
• 5 egg yolks
• 150 g sugar
• 2 sheets of gelatin
• 150 g cream
• 75 g chocolate
• 1 stalk(s) rhubarb
• 30 ml white wine
• 50 g raspberries
• 50 g powdered sugar
• 4 mint leaves
• 3 tbsp raspberry liqueur
• 100 ml cream
• 2 egg whites
• 60 g sugar
• 1 pinch of salt
• 15 ml water
• 4 egg yolks
• 60 g sugar
• 6 tbsp champagne
• 20 strawberries, for decoration
• 50 g almonds, chopped
• 20 g flour
• 50 g sugar
• 3 tbsp orange juice

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 15 minutes

a festive spring dessert consisting of several different individual desserts

This dessert platter is quite time-consuming, but it makes a great end to any meal. Almost all of the ingredients can be prepared in advance. Rhubarb, chocolate, and strawberry cakes: First, bake a base. Knead the pine nuts, butter, 60g sugar, flour, and lemon zest into a dough and chill for 30 minutes. Then roll out the dough 1cm thick and cut out 4 circles using a ring about 6cm in diameter (which you will need later for layering). Bake on baking paper for 10 minutes at 180°C until golden brown. Peel the rhubarb and cook with 70g sugar and 2 tbsp water until soft, then puree, stir in 1 sheet of gelatin, and set aside. Briefly heat the strawberries with 30g sugar, puree, strain, stir in 1 sheet of gelatin, and set aside. Beat 3 egg whites until stiff peaks and fold half each into the cooled rhubarb and strawberry mixture. Place in the freezer to freeze. Melt the chocolate coating, beat 2 egg yolks and 50g sugar until fluffy, and mix with the chocolate coating. Fold in 30g cold butter, beat the remaining egg whites until stiff peaks, and fold in. Place in the freezer briefly. Place the ring over a baked pastry case and layer each of the 3 cold and relatively firm mixtures inside. Layer each mixture about 1cm high. Repeat with the other pastry cases. If possible, work with 4 rings and only remove them shortly before serving. Until then, chill the cakes thoroughly and cover the tops. Rhubarb and Woodruff Parfait: There are detailed instructions in the database and my recipes. Here’s a quick version: Peel the rhubarb, cut into cubes, and cook with a little water and 70g sugar until soft, then puree and strain. Add the pureed and strained raspberries. Beat egg yolks with 30g of sugar, fold in gelatine, and add to the rhubarb along with half of the cream; freeze until lightly frozen. Boil woodruff in milk, let stand for 20 minutes, strain, or mix the same amount of syrup with milk. Beat 3 egg yolks with the remaining sugar and add to the woodruff along with the other half of the cream; freeze until lightly frozen. Fill portion molds on one side with slightly frozen rhubarb parfait and on the other side with partially frozen woodruff parfait; continue freezing. Refrigerate 1 hour before serving, then turn out. Rhubarb compote in a chocolate cylinder: You need 4 sheets of clear plastic wrap and 4 metal rings with a diameter of 4cm. Melt the chocolate, spread it on clear plastic wrap, and roll it up so that 1) it fits into the rings and 2) the chocolate is inside. Secure the plastic wrap with paper clips, insert it into the rings, cool, and then carefully remove. If that’s too complicated for you, buy cylinders. Cook the rhubarb with wine, sugar, and mint until soft, add the raspberries and raspberry brandy, puree, strain, and once cooled, fold in the cream. Before serving, fill the cylinders 3/4 full. Italian meringue: Bring the sugar and water to a boil, checking carefully with a thermometer. At 110°C, beat the egg whites with the salt in a food processor. At 118°C, add the liquid sugar to the egg whites in a fine stream, continuing to beat until the mixture has cooled and set. Fill a piping bag with the meringue. Before serving, fill the top, free end of the cylinders decoratively with it. If desired, color the excess meringue brown with a blowtorch. Sabayon: Beat the egg yolks, champagne, and sugar until 80°C until foamy and serve warm as a sauce. Place 5 strawberries in the foam on each plate. Almond Wafer: Mix all ingredients into a batter and chill for 1 hour. On baking paper, lay out four identical geometric shapes, such as rectangles or triangles, and bake at 180°C for four minutes. Allow to cool and store in an airtight container until ready to serve. To serve: Choose a large, preferably rectangular plate. Place a chocolate, rhubarb, and strawberry cake in the center and only then remove the ring. Place the cylinder to the left of it, then pipe in the meringue and ignite. Place the previously turned-out parfait on the right. Place an almond wafer into each parfait. Pour the warm, foamy sabayon over these three pieces and place five strawberries in each. The appeal of all the components lies in the different temperatures, from frozen to warm, and in the different consistencies, from soft to crispy.