Fresh, fruity and oh-so-yummy!
"Bubbly" Strawberry Rhubarb Dessert Cocktail
I was thinking about the leftover rhubarb I have sitting in my freezer. Here at Baking My Way, I've done the strawberry rhubarb meringue pie (traditional and lovely!). I also took another approach on strawberry and rhubarb and put it in a mousse cake! I was thinking, what can I do to this perfection combination of tartness and sweetness and turn it into something I haven't done before?
"Bubbly" Strawberry-Rhubarb Compote
2 large stalks of rhubarb, cleaned, pealed and chopped
6 large strawberries, quartered
1/3 cup sugar
1/4 cup water + 2 tablespoons
2 teaspoons corn starch
100 ml Champagne
Place the chopped rhubarb, strawberries, sugar and 1/4 cup water into a pot and bring to a boil. In a small cup, mix together the 2 tablespoons water and cornstarch until all clumps have been removed. Add to the rhubarb mixture. Bring to a boil again and let simmer for 10 minutes while stirring occasionally. Let cool. Finally, add the Champagne.
Fill into the desired glasses and place in the freezer.
200 g cream
20 g powdered sugar
5 g gelatin
35 g water
40 g Champagne
Whip the cream with the powdered sugar. Dissolve the gelatin in the water for about 5-10 minutes. Over a water bath on the stove, melt the gelatin. When the gelatin is completely melted and just warm to the touch, add a spoonful of the whipped cream. Mix together and pour in the Champagne. Pour the gelatin mixture into the whipped cream and fold together.
Place in the refrigerator until the cream begins to set (because at this state, it is somewhat liquid to work with) and finally piping it out on top of the strawberry rhubarb compote.
Optional: Finish with a sweetened almond crumble.