Rhubarb-strawberry parfait recipe by Franzi – Belmto

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Rhubarb-strawberry parfait recipe by Franzi

Rhubarb-strawberry parfait summer recipe
Rhubarb-strawberry parfait summer recipe
Rhubarb-strawberry parfait summer recipe

Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s jewelry pieces. 

The 'Sun Arc Necklace'

«A piece to put on, and never to take off. Adjustable - can be worn short or dropped longer for a Flash of silver.»

Summer is finally here and I already got my first sunburn. Oh my, the sun is already so strong and I enjoy strolling around in my summer sandals, buying fresh flowers and eating ice cream at every opportunity. Yes, that’s the way I enjoy and survive hot summer time. I try to drink as many iced drinks and eat as much ice cream as possible. But seriously, I love ice cream in all different flavours and colours.

As the rhubarb season is almost over, I created a rhubarb-strawberry parfait for you. The combination is absolutely unbeatable and smells like pure summer. Or what do you mean? Decorated with pretty fresh berries, some eatable flowers and meringue, the ice cream looks like a true masterpiece of art.

All the love and best regards from sunny Switzerland, Franzi


Rhubarb-strawberry parfait summer recipe
Rhubarb-strawberry parfait summer recipe
Rhubarb-strawberry parfait summer recipeRhubarb-strawberry parfait summer recipe

Rhubarb-strawberry parfait, recipe for around 6 guests

Ingredients:

3 rhubarb sticks, peeled and cut in big pieces
200g strawberries, washed and removed from the green
50g sugar
1dl white wine, or water when with children
2 free-range egg yolks
60g sugar
1 teaspoon salt
1 teaspoon vanilla paste
1.5dl heavy cream
200g strawberries, washed and cut in quarters
Dried and eatable flowers
2 small meringues, crumbly

Put transparent film in a 20cm cake pan and put aside until use.

Cook rhubarb, strawberries, sugar and white wine for around 10 minutes. Catch the cooked fruit with a sieve, purée and let cool down. Cook the catched liquid and let cook for another 15 minutes until you have thick syrup.

Beat egg yolks, sugar, salt and vanilla paste for around 10 minutes until very light and fluffy. Add the rhubarb-strawberry mixture and the stiff beaten heavy cream and mix until you have a homogenous batter. Put in the cake pan and let cool in a freezer for at least 5 hours, but better overnight.

Before start serving, decorate with syrup, strawberries, eatable flowers and meringues.

Bon appétit!