Rhubarb Strawberry Sorbet

Rinse rhubarb pieces in a colander under cold water. Cover and refrigerate strawberry quarters for garnish.

Whisk the currant jelly in a saucepan until smooth and bubble. Poach 2x rhubarb pieces in it at low temperature for 3-4 min (they should not fall apart). Remove the pieces with a skimmer, drain and cool on a plate.

Cook the remaining rhubarb in the currant jelly until soft. Remove the saucepan from the heat, add the strawberries and cool the compote.

Freeze the compote in the ice cream maker in about half an hour.

Place the sorbet in a piping bag fitted with a large hole nozzle and pipe into chilled goblets. Decorate with the strawberries and rhubarb pieces left behind. Serve with hippen rolls at the table.

Mass: 6 servings

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