Rhubarb Variations

Summary

Ingredients

For the dough: (rhubarb-chocolate-strawberry cakes)

• 50 g pine nuts
• 80 g butter, soft
• 60 g suar
• 120 grams flour
• 1 lemon (s)
• 150 g rhubarb
• 150 g strawberries
• 100 g couverture
• 30 g butter, cold
• 2 egg yolks
• 5 egg whites
• 2 sheets gelatin
• 200 g cream
• 150 grams sugar

For the parfait: (Rhubarb Woodruff Parfait)

• 100 ml milk
• 5 stems woodruff, alternatively 6 tablespoon woodruff syrup, 80 ml milk
• 1 stick / s rhubarb
• 100 g raspberries
• 5 egg yolks
• 150 grams sugar
• 2 sheets gelatin
• 150 g cream

For the compote: (chocolate cylinder with rhubarb compote)

• 75 g chocolate
• 1 stick / s rhubarb
• 30 ml white wine
• 50 g raspberries
• 50 g powdered suar
• 4 mint leaves
• 3 tablespoon raspberry spirit
• 100 ml cream

For the meringue topping: (Italian meringue)

• 2 egg whites
• 60 g suar
• 1 pinch (s) salt
• 15 ml water

For the Sabayon:

• 4 egg yolks
• 60 g suar
• 6 tablespoon champagne
• 20 strawberries, as a decoration

For the dough: (almond stick)

• 50 g almond (s), chopped
• 20 g flour
• 50 grams sugar
• 3 tablespoon orange juice

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Instructions

1. This dessert plate is quite time consuming but brings a great finish to any menu. Almost all parts can be prepared.
2. Rhubarb-chocolate-strawberry cakes:
3. First bake a base. Knead the pine nuts, butter, 60 g sugar, flour and lemon zest to make a dough and refrigerate for 30 minutes. Then roll out the dough 1 cm thick and with a ring of approx. 6 cm diameter, which you will need later for layering, cut out 4 thalers and bake on baking paper for 10 minutes at 180 ° until golden brown.
4. Peel the rhubarb and cook with 70 g sugar and 2 tablespoons water until soft, then puree, stir in 1 sheet of gelatine, set aside.
5. Briefly heat the strawberries with 30 g of sugar, puree, strain, stir in 1 sheet of gelatine, set aside.
6. Beat 3 egg whites until stiff and fold half each into the cooled rhubarb and strawberry mixture, place in the freezer to freeze.
7. Melt the couverture, beat 2 egg yolks and 50 g sugar until frothy and mix with the couverture. Fold in 30 g of cold butter, beat the remaining egg whites until stiff and fold in. Put briefly in the freezer.
8. Place the ring over a baked dough thaler and layer each of the 3 cold and relatively firm masses into it. Layer about 1 cm high per mass. Proceed in the same way with the other dough coins. Work with 4 rings if possible and only peel them off shortly before serving. Until then, cool the cakes well, cover on top.
9. Rhubarb Woodruff Parfait:
10. There are precise instructions in the database and in my recipes. Here is a quick version:
11. Peel the rhubarb, cut into cubes and boil with a little water and 70 g sugar until soft, puree, strain. Add the pureed and strained raspberries. Beat the egg yolks with 30 g sugar, fold in the gelatine and add half of the cream to the rhubarb and freeze slightly.
12. Boil woodruff in milk, let it steep for 20 minutes, strain, or mix the same amount of syrup with milk. Beat 3 egg yolks with the remaining sugar, add the other half of the cream to the woodruff and freeze.
13. Fill the portion molds with slightly frozen rhubarb parfait on one side and frozen woodruff parfait on the other and continue to freeze. Place in the refrigerator 1 hour before serving, then turn over.
14. Rhubarb compote in a chocolate cylinder:
15. You need 4 transparencies and 4 metal rings with a diameter of 4 cm.
16. Melt the chocolate, spread it on cling film, roll it up so that 1. it fits into the rings and 2. the chocolate is inside. Fix the foil with paper clips, put it in the rings, cool it and then carefully remove it. If that is too complicated for you, you can buy cylinders.
17. Cook the rhubarb with the wine, sugar and mint until soft, add the raspberries and raspberry brandy, puree, strain and, when cooled, fold in the cream.
18. Fill the cylinders 3/4 full with it before serving.
19. Italian meringue:
20. Bring the sugar to the boil with the water, carefully checking with a thermo. From 110 °, beat the egg whites with the salt with a food processor and at 118 ° add the liquid sugar to the egg whites in a fine stream, continuing to beat until the mixture has cooled down and set.
21. Pour the meringue into a piping bag. Before serving, fill the upper free end of the cylinder decoratively with it. Color the protruding meringue brown with a burner if you like.
22. Sabayon:
23. Beat egg yolks, champagne and sugar up to 80 ° until frothy and serve warm as a sauce.
24. Place 5 strawberries per plate in the foam.
25. Almond stick:
26. Mix all ingredients into a dough and chill for 1 hour.
27. Paint 4 identical geometric surfaces such as rectangles or triangles on baking paper and bake at 180 ° for 4 minutes. Allow to cool and store in an airtight can until serving.
28. Serving:
29. Choose a large plate that is as rectangular as possible. Place a chocolate-rhubarb-strawberry cake in the middle and only now pull off the ring. Place the cylinder on the left, inject the meringue and burn. Place the previously overturned parfait on the right. Put an almond stick in each parfait. Pour the warm, frothy sabayon in front of these 3 parts and place 5 strawberries in each.
30. The attraction of all components lies in the different temperatures, frozen to warm, and in the different consistencies, soft to crispy.

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