Earth Eats: Real Food, Green Living

Rhubarb Consommé With Strawberries & Mint

Move over chocolate cake! This light and fruity dessert will satisfy your sweet tooth without weighing you down.

Rhubarb Consommé with Strawberries & Mint

Photo: Jessie Wallner/WFIU

The Rhubarb Consommé with Strawberries is garnished with flowering mint.

Think of this recipe as a deconstructed strawberry rhubarb pie.

We start off by making a rhubarb consommé, which is basically a clear soup. This particular consommé will be more like a syrup because it is sweet.

I like to utilize all parts of the plant if at all possible when I cook, but not with rhubarb — the stems are edible but the leaves are poisonous!

Enjoy this with some sorbet or vanilla ice cream!

Rhubarb Consommé With Strawberries And Mint

Ingredients

  • 5 pounds rhubarb, leaves removed and discarded, roughly chopped
  • 4 cups dry white wine
  • 1 vanilla bean, split lengthwise
  • 3 cups sugar
  • 2 sticks cinnamon
  • 1/4-inch slice fresh ginger, cut on a bias
  • 1 1/2 pint strabberries, sliced and chilled
  • 10 to 15 mint leaves, cut into chiffonade
  • 1 tablespoon orange zest
  • 3 sprigs mint

Cooking Directions

  1. In a large saucepan place he rhubarb, wine, vanilla bean, sugar, cinnamon and ginger and bring to a boil. Reduce the heat to a simmer and cook for 10 to 12 minutes until the rhubarb has released its juices. Remove the pan from the heat and let the mixture steep for 10 to 15 minutes. Pour the liquid through a strainer.
  2. Just before serving (not more than 1 hour in advance), place the cold strawberries in a metal bowl set over another bowl with ice. Reheat the syrup in a saucepan until it is just warm, pour the syrup over the berries, then set aside to cool. Add the chiffonaded mint and orange zest.
  3. To serve, ladle the syrup and berries into individual bowls. Garnish with the mint sprigs and serve ice cold.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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