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Individual Warm Rhubarb Strudels with a Rhubarb Sorbet
From the restaurant L'Auberge de l'Ill in Illhauesern
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Ingredients for 4 individual strudels
800 g of fresh rhubarb
400 g of sugar
250 g of flour
2 egg yolks
1 soup spoon of peanut oil
pinch of salt
2 soup spoons of lukewarm water
100 g of genoise crumbs
confectionery sugar
butter
Ingerdients for sorbet:
1 kg of peeled, washed and cubed rhubarb
200 g of confectionery sugar
juice from 1/2 of a lemon
Préparation
The night before peel, clean and cube the branches of rhubarb and let them soak in 100 g of sugar. The following day, drain them and cook 2 minutes in the 300 g of sugar.
While the rhubarb cools prepare the pastry by combining the following ingredients: 250 g of flour, 2 egg yolks, 1 soup spoon of peanut oil, a pinch of salt and 2 soup spoons of lukewarm water.
Let the pastry rest, covered by a cloth for 3/4 of an hour at room temperature. Spread out the pastry very delicately by hand. Stretch the pastry until it is the width of cigarette paper. Mix the genoise crumbs with the cooked rhubarb and spread this mixture on the pastry. Brush the strudel with the melted butter and cook for 20 minutes in an oven at 220°C. 15 minutes into the cooking, sprinkle the strudel with the confectionery sugar.
To prepare the sorbet put all the ingredients into a mixer and let mix for 2 to 3 minutes. Finely strain the obtained juice. Place the mixture into a sorbet maker. Serve the strudel with a custard sauce and the rhubarb sorbet.
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