Fruit salad with rhubarb soup and sorbet
- SOUP AND SORBET
- 1.2 kg rhubarb
- 300 g caster sugar
- 400 ml dry white wine
- 200 ml elderflower syrup
- 1/2 tsp vanilla sugar
- Pinch of salt
- 2 gelatine sheets, softened in cold water
- 40 g glucose syrup
- FRUIT SALAD
- Assorted fresh, seasonal fruit
- 4 g lemon confit, finely chopped
- 3 fresh mint leaves
- Verbena leaves
Remove the leaves from the rhubarb, keeping just the red part of the stems.
Wash but do not peel.
Cut into 1-2-cm pieces.
Place the rhubarb in a saucepan with the wine, caster sugar, glucose syrup, vanilla sugar, elderflower syrup, gelatine sheets and a pinch of salt.
Quickly bring to the boil and boil for 5 minutes without stirring.
Remove from the heat and allow to cool.
Let the mixture drain through a sieve (do not rub).
Pour half of the cold soup into an ice cream maker and churn.
Wash and chop the fruit.
Place in a bowl and mix carefully with the chopped mint and lemon confit.
Transfer the fruit salad to small chilled dishes and drizzle with the rest of the chilled rhubarb juice.
Top with a scoop of sorbet and garnish with verbena and mint leaves.
This summer dessert is very easy to prepare and the perfect way to use home-grown rhubarb. The rhubarb sorbet can be replaced with a lemon or melon sorbet, for example.