John Myers
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Strawberry Sorbet and Braised Rhubarb in Vanilla
The perfect strawberry sorbet and braised rhubarb in vanilla recipe with a picture and simple step-by-step instructions.
Strawberry sorbet:
- 200 g Frozen strawberries
- 200 g Fresh strawberries
- 200 g Crushed ice
- 100 g Powdered sugar
- 1 Pc. Orange
- 4 cl Cointreau
- 2 cl Creme de cassis
- 1 tsp Oil
Rhubarb:
- 3 Pc. Rhubarb
- 200 g Powdered sugar
- 200 g Raspberry jam
- 1 Pc. Orange
- 2 Pc. Vanilla pods
- Flour
For the strawberry sorbet:
- Put the ingredients in a blender. Set the mixer to interval. Season to taste and put in a sealable Tupperware jar and leave to freeze for one night. The oil makes the sorbet a little smoother in the finish. Serve the sorbet with fresh mint.
For the rhubarb:
- Peel the rhubarb and cut into sticks about 5 cm long. Meanwhile, put on a saucepan. Add the raspberry jam, the powdered sugar, the sliced and peeled vanilla and the vanilla pulp, and the orange juice. The whole boil. In the meantime, prepare an ovenproof dish and place the cut rhubarb on top. Then pour the cooked mass, including the vanilla pods over it. Cover the mold with aluminum foil and bake in the oven for 20-25 minutes at 180 grams.
- Place on dessert molds, pour off the juice, put again in a saucepan and thicken slightly with flour. Pour over and let cool.
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