| Yield: | 6 servings |
| Yield: | 6 servings |
Ingredients
- 1 pound cleaned rhubarb
- 3/4 cup sugar
- 2 pints strawberries, hulled and pureed
- 2 cups orange juice
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1/2 cup milk
- 1/2 cup cream
- 1/2 vanilla bean, scraped
- 3 egg yolks
- 1/4 cup sugar
- 1/2 cup buttermilk
Instructions
- Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
- For the syrup: Bring ingredients to a boil. Set aside to cool.
- For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
- Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 367 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 58 g |
| Protein | 5 g |
| Cholesterol | 103 mg |
| Sodium | 64 mg |
| Serving Size | 1 of 6 servings |
| Calories | 367 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 58 g |
| Protein | 5 g |
| Cholesterol | 103 mg |
| Sodium | 64 mg |