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https://www.lifestylefood.com.au/recipes/493/rhubarb-and-strawberry-fondue-with-vanilla-icecream

LifestyleFOOD.com.au

Rhubarb and Strawberry Fondue with Vanilla Ice-cream

Ingredients

  • Fondue

  • 750 g rhubarbs

  • 500 g strawberries

  • 800 ml Water

  • 720 g pure brown cane Sugar cubes

  • 3 Pods Vanilla Beans split

  • 100 ml Wine sparkling

  • Ice-cream

  • 275 ml Milk

  • 1 Pod Vanilla split

  • 3 Eggs

  • 1 egg yolk

  • 75 g caster sugar

  • 300 ml fresh Cream

Method

  • Fondue:

  • 1.

    Preheat the oven to 160C (325F).

  • 2.

    Scrape the rhubarb stalks, removing any fibrous thread, and cut into 4 cm (1 ½ in ) lengths. Arrange them in a baking dish.

  • 3.

    Wash, dry and hull the strawberries.

  • 4.

    Cut in half and place them in a separate serving dish.

  • 5.

    Put water, sugar cubes and vanilla pods into a pan and bring to the boil, stirring until the sugar has dissolved.

  • 6.

    Boil the syrup, without stirring, for 3 minutes over gentle heat.

  • 7.

    Remove from the heat and add the sparkling wine.

  • 8.

    Pour half of this hot liquid over the prepared rhubarb.

  • 9.

    Cover the dish with a lid or foil and bake for 25 minutes or until rhubarb is tender. Allow to cool.

  • 10.

    Pour the remaining hot syrup over the strawberries.

  • 11.

    Allow to cool.

  • Ice-cream:

  • 1.

    Heat the milk and vanilla pod in a saucepan over low heat until steaming.

  • 2.

    Remove from the stove.

  • 3.

    Allow to infuse for 8 minutes. Strain.

  • 4.

    Whisk eggs and yolk with the castor sugar until light and fluffy.

  • 5.

    Pour in a little of the hot milk and whisk well, then whisk egg mixture back into the milk.

  • 6.

    Stir constantly over low heat for 3 minutes, until slightly thickened.

  • 7.

    Remove from the stove and plunge the base of the pan into cold water. Allow to cool.

  • 8.

    Whip the cream until it holds soft peaks.

  • 9.

    Gradually stir into the custard.

  • 10.

    Pour into an ice-cream maker or, failing this, turn into a plastic container and freeze for 12 hours.

  • 11.

    If it becomes icy, put in a food processor, quickly blend and return to the freezer for 2 hours.

  • To Assemble:

  • 1.

    Either cut the ice-cream into a large 8 cm x 8 cm x 8 cm (3 in) square or scoop with an ice-cream spoon and arrange on plates with the rhubarb and strawberry fondue and a touch of syrup.

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