Rhubarb & strawberry dessert

Today we're making a delicious dessert with strawberries & rhubarb. It was delicious! It's a yoghurt & tarragon ice cream, a rhubarb & champagne foam, a rhubarb donut and a strawberry crisp.

The strawberry broth & powder

500 grams	frozen strawberries
50 grams	sugar

Mix the strawberries with the sugar in a bowl. Now cover it very tight with plastic wrap and heat it up on a double boiler for around 4 hours on a low heat. Once that’s done remove the plastic and pour the broth on a sieve that’s lined with a kitchen paper. Let this drain overnight in your fridge. Once that’s done transfer the strawberries on a silicon sheet and dry them at 60 degrees Celsius. Once the strawberries are completely dry, transfer them into a blender and blend it into a fine powder. Then keep it dry and covered for later

The rhubarb and champagne foam

600 grams	rhubarb
60 grams	sugar

Remove the ends from the rhubarb and chop it. Then transfer it into a pan and also add the sugar. Now let it cook at the lowest heat till you have a nice and thick compote. This can easily take 1 hour, but as long as it’s on a low heat it’s not likely to burn.

200 grams	of the rhubarb compote
100 grams	of the strawberry broth we just made
100 grams	champagne
60 grams	white caster sugar
35 grams	Espuma powder (cold)

Transfer the compote in a measuring cub and also add the strawberry broth, the champagne, the white caster sugar and the cold espuma powder. Blend this with a hand blender or a normal blender till smooth. Then pour it into a syphon and charge it with 2 charges. If it’s too thin add another charge. Now keep it in your fridge for later. Then clean around 400 grams of strawberries and cut them in small cubes. Now add it to the remaining rhubarb compote and mix it. Then transfer it into a piping bag and keep it in your fridge for later. I’m using reusable piping bags to reduce plastic waste.

The yoghurt and tarragon ice cream

1 kg	yoghurt
300 grams	white caster sugar
20 grams	tarragon

First pour the yoghurt into a bowl together with the white caster sugar and blend this till smooth. Then chop the tarragon and add it to the yoghurt mixture. Let this marinade for at least 10 hours in your fridge. After that pour your yoghurt mixture through a sieve into an ice cream machine and spin it into a beautiful ice cream. Then cover it and let it set in your freeze for at least 30 minutes.

The rhubarb donut

65 grams	water
65 grams	milk
7 grams	yeast
350 grams	flour
2 grams	salt
30 grams	sugar
1	egg
50 grams	butter

Pour the water into a measuring cub. Also add the milk and the yeast. Mix this well for around 30 seconds. Then mix the flour with the salt and the sugar in a bowl. After that add the yeast mixture with the egg and the butter. Now mix this and then knead it into a nice ball of dough. It's done once your hands and the bowl is clean. Then cover it with a kitchen cloth and let it rest in your fridge for around 3 hours. After that dust your worktop with some flour and roll out the dough till it’s around 1 centimeter thick. Then cut it with a round cutter into the desired size. After that fry it at 180 degrees Celsius till nice and golden on both sides. While you’re frying the donuts mix 50 grams of sugar with 5 grams of the strawberry powder we just made. Once all the donuts are fried cover them with a thin layer of the strawberry sugar. Then take your rhubarb and strawberry compote and fill the donuts as full as possible.

Then the strawberry crisp

10 grams	glucose
170 grams	strawberry broth
15 grams	potato starch
50 grams	Isomalt sugar

Mix the glucose with the strawberry broth, the potato starch and the isomalt sugar. Now while stirring bring it to a boil. Then pour it into a bowl and let it cool down in your fridge. After that spread it on a silicon sheet using a round stencil. Both the stencil and press I use are from Mold Brothers. Then let it dry at 110 degrees Celsius for 70 minutes. Now gently remove the crisp from the silicon sheet and press it between the disc press. Then let it cool down and keep it dry and covered for later.

The tarragon oil

30 grams	tarragon leaves
200 grams	neutral oil

First clean enough tarragon for 30 grams of leaves. Transfer them into a blender and add the neutral oil. Then blend this till it’s 65 degrees Celsius. The oil will heat up from the friction. Once that’s done pour the oil on a sieve that’s lined with a kitchen paper and let it drain in your fridge.

Now we can start to finish the dish

First pipe some of the compote on the middle of a plate. Then cover it with the rhubarb and champagne foam and pour the strawberry broth around it. Now dust some strawberry powder on your foam and place a nice quenelle of the yoghurt ice cream on top. Drizzle some tarragon oil on there and then top it off with the strawberry crisp. And now serve it with a freshly baked donut.