Ingredients
16 rhubarbs

1 litre frozen strawberries (defrosted)

2 cups sugar

4 cups white wine

Ice cream

4 egg yolks

2.5 cups full fat milk

2.5 cups cream

60g sugar

1 tablespoon amaretto

1 tablespoons Kazaar

Method

Peel and cut the rhubarb into pieces. Bring the rhubarb peel, wine and half the sugar to boil, simmer for 10-15 minutes. Add the defrosted strawberries, let it cool and drain.

Bake the pieces of rhubarb and the remaining sugar in the oven at 100 degrees Celsius until the rhubarb has become soft, approximately 10 minutes.

Blend the sauce and the rhubarb pieces.

Simmer the milk and cream in a sauce pan. In a separate bowl, whip the egg yolks together with the sugar and slowly add the simmered cream-milk whilst stirring. Pour the mixture back into the sauce pan and let simmer for a couple of minutes. Remove from the stove and cool the mixture in an ice bath whilst stirring.

Brew the Kazaar and let it cool. Blend the coffee with Amaretto and stir it into the ice cream mixture.

*Equivalent Ristretto Grand Cru in the B2B range

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Images ©Börje Svensson