Dessert

Rhubarb, strawberries and cream

Name: Rhubarb, strawberries and cream recipe
Yield: 8
Ingredients: 300g strawberries, halved; 1 tsp pure icing sugar; Juice of 1/2 lemon; 1 basil leaf, thinly sliced; 1375.00 ml (375m) thickened cream, whipped to soft peaks; Ground cinnamon (optional), to sprinkle; 300ml milk; 2.00 vanilla bean, split, seeds scraped; 5 egg yolks; 100g caster sugar; 110.00 ml plain flour; 110.00 ml cornflour; 150g caster sugar; 150ml fresh orange juice; 1 cinnamon quill; 2 whole cloves; 1 star anise; Finely grated zest of 1 large orange; 250g rhubarb

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by delicious. team

delicious. team

May 23, 2023

Rhubarb and strawberries make the sweet companions in this simple winter warmer dessert by chef Ibrahim Kasif.

300g strawberries, halved
1 tsp pure icing sugar
Juice of 1/2 lemon
1 basil leaf, thinly sliced
1 1/2 cups (375m) thickened cream, whipped to soft peaks
Ground cinnamon (optional), to sprinkle

Pastry cream

300ml milk
1 vanilla bean, split, seeds scraped
5 egg yolks
100g caster sugar
1 1/2 tbs plain flour
1 1/2 tbs cornflour

Roasted rhubarb

150g caster sugar
150ml fresh orange juice
1 cinnamon quill
2 whole cloves
1 star anise
Finely grated zest of 1 large orange
1 vanilla bean, split, seeds scraped
1 large (250g) bunch rhubarb, trimmed and cut diagonally into 12cm lengths

Method

1.

Place strawberry, icing sugar, lemon juice and basil in a large bowl and gently toss to combine. Set aside to macerate.
2.

For pastry cream, place milk and vanilla bean and seeds in a medium saucepan over medium heat and bring almost to a simmer. Whisk yolks and sugar in a large heatproof bowl until pale and smooth. Whisk in flours until combined. Slowly whisk milk into yolk mixture until smooth. Return to pan over medium-low heat. Cook, stirring constantly, for 3-4 minutes or until bubbly, thick and custard-like. Strain through a fine sieve into a large bowl, then whisk to remove residual heat. Cover surface directly with plastic wrap, poke a few holes into wrap with a skewer, then chill until cool.
3.

For the rhubarb, preheat oven to 180°C/160°C fan-forced. Place all ingredients except the rhubarb in a 31cm x 21cm baking dish. Stir until sugar starts to dissolve. Add rhubarb and bake for 18-20 minutes until just tender.
4.

Whisk pastry cream in a stand mixer fitted with the whisk attachment on medium-high speed for 2 minutes or until very smooth. Gently fold whipped cream through pastry cream until combined. Chill until required.
5.

Divide rhubarb and strawberries among plates. Sprinkle with cinnamon, if desired. Serve with cream alongside.