Photo: Jessie Wallner/WFIU
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
- 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
- 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.
- 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.
- To serve, ladle the syrup and berries into individual bowls. Garnish with the mint sprigs and serve ice cold.