Rhubarb Ice Cream with Strawberry Puree and Spring Flowers

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 1.0 (servings)

For The Ice:

For the strawberry puree:



Rhubarb ice cream: Cook rhubarb pieces with strawberries(1) in white wine and sugar until soft, add juice of one lemon(1) and crush. Beat yolks in a bain-marie until creamy and then chill on ice cubes, then stir in rhubarb, whip cream until stiff and fold in, freeze in ice cream maker.

Strawberry puree: mash strawberries(2) with sugar and juice of one lemon(2). Form dumplings of the rhubarb ice cream in a dessert glass, fill with strawberry puree. Garnish with candied spring flowers.

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