Summary

Ingredients

• 2 sticks rhubarb, preferably strawberry rhubarb
• 250 g strawberries
• 150 grams sugar
• 150 ml water
• Sugar, as needed
• Ice :
• 125 ml cream
• 125 ml milk
• 30 grams sugar
• 3 egg yolks
• 1 vanilla pod (s)

Print Recipe Pin Recipe

Instructions

1. Boil a sugar syrup from the sugar and the water and let cool down a little.
2. Peel the rhubarb and cut into pieces approx. 10 cm long. Cut into very thin, elongated strips with the peeler. Place about half of the beautiful, wide strips in a flat baking dish and finely dice the remaining strips and mix with sugar to taste.
3. Cut some strawberries upright into very thin slices. Place the large strawberry slices with the beautiful rhubarb strips. You calculate about 4 - 5 slices per person.
4. Cut the small strawberry slices and the remaining strawberries into very fine cubes and let them steep with a little sugar.
5. Pour the sugar syrup over the rhubarb strips and strawberry slices. They should be completely covered and slide under the grill for about 5 minutes. The fruit should be cooked very softly and look almost glassy. But: stick with it, it could burn quickly!
6. When it`s done, immediately lift the fruit out and place on a plate. Otherwise it will continue to cook in the syrup.
7. Briefly toss the rhubarb in a pan and add some of the sugar syrup for the carpaccio. Let cool and mix with the strawberry cubes.
8. Vanilla icecream:
9. Beat the eggs with the sugar until frothy. Scrape out the pulp of the vanilla.
10. Bring the milk and cream with the vanilla pulp and the vanilla pod to the boil. Take out the bowl. Pour hot over the egg mixture and beat in a water bath until creamy. Let cool down briefly and freeze in the ice cream maker.
11. Serving:
12. Use a brush to draw a strip of the syrup on the plate. Lay out the carpaccio. Drain the tartare a little and arrange in a ring. Cut a wedge from the ice cream and add it.