In Berlin they really do practice seasonal food. We eat white asparagus April-June, we eat chanterelle in the autumn and we eat as much rhubarb as we can before they are all gone. Even though I sometimes miss strawberries, rhubarb and chanterelle, I like the idea of adjusting to nature – not the other way around. We’ve made two different rhubarb desserts; one sweet and one with cheese.
Rhubarb sorbet with strawberries
- 500 g Rhubarb
- 300 g syrup of Sugar*
- 25 g Lemon juice, (squeezed from fresh lemons)
- 1/2 Gelatin leaf
- Black pepper
Blend rhubarb, syrup, lemon juice and gelatine together. Use an ice-cream maker.
Serve on top of fresh strawberries and just before serving grind black pepper on top!
* Syrup of sugar
- 540 g Sugar
- 3 dl Water
- 100 g Glucose
Boil until 106 degrees Celsius, let cool off. Keep in the fridge.
Goat cheese with rhubarb
- 2 Rhubarb stalks
- White wine, enough to cover the rhubarb
- 1-2 tbsp Honey
- 8 thin slices of Baguette or Brioche
- Goat cheese
Cut the rhubarb stalks in pieces, cover them with white wine and let simmer for 10 minutes. They shall be cooked so as to still be firm when eaten.
Roast the bread in the oven, until they get a bit of colour.
Place the rhubarb and the bread on a plate, sprinkle honey on top of the rhubarb. Serve together with a piece of really fine goat cheese. (If you’re uncertain wich cheese to choose, ask if you can taste it)
Music: Listening to Emmylou Harris’ Hard bargain.