Rhubarb garnished with strawberry-rhubarb ice cream, glazed rhubarb and caramel

3 h
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Soy
Soy
Traces of milk
Traces of milk
Traces of nuts
Traces of nuts
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Cut a piece of sponge cake with a cutter and place it in the centre of a deep dish.
  • Put the rhubarb and syrup around the sponge cake.
  • Place the pink meringue on top of the sponge cake.
  • Cut the strawberry into julienne strips and place it in between the rhubarb pieces.
  • Place a strawberry and rhubarb sherbet quenelle on top of the sponge cake and meringue base.
  • Decorate the quenelle with a glazed rhubarb lace, a caramel crystal layer and some mint.
Nutritional information (1 portion)
Fiber 2.36 g
Saturates 0.76 g
Monounsaturated fatty acids 0.97 g
Polyunsaturated fatty acids 0.48 g
Cholesterol 91.87 mg
Calcium 104.28 mg
Iron 1.03 mg
Zinc 0.59 mg
Vitamin A 45.81 ug
Vitamin C 22.76 g
Folic acid 23.12 ug
Salt (Sodium) 735.73 mg
Sugars 2443.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.