The meal wasn't complete yet...you know I have a sweet tooth! Earlier, Chef KC Wallberg, showed us the garden where he picked the rhubarb inside of Skansen. The dessert was made with fresh rhubarb baked in a lemon and vanilla simple syrup and served with a creme anglaise. This dish is perfect for summer.
Rhubarb soup with homemade vanilla sauce and rhubarb juice
2-3 Stalks of Rhubarb
0,5 litre water
1 cup sugar
4 egg yolk
2/3 cup cream
1/4 cup Milk
1/4 cup sugar
1 vanilla bean
Follow these steps:
1) Turn on oven to 100 degrees. Wash and cut rhubarb in small pieces.
2) Boil water and sugar in a pot, cut half the lemon into slices and boil in one minute. Then put the rhubarb in the syrup and boil up once. Pour everything into an oven-proof form. Let stand in oven 60 minutes at 100 degrees. After an hour is rhubarb ready to use.
3) Whisk the egg yolks with the sugar in a cold saucepan. Add the cream and milk and cut a section through the whole vanilla bean. Squeeze the other half of the lemon. Whisk everything together in a not too hot stove. Optimum is to whisk the mixture so that it is between 70-80 degrees, which can be difficult to know. A good sign is when it start to smoke, when the temperature is just right. Boil the mixture is the risk that there will be lumps. It is important to constantly whisk the batter until it becomes thick, when it's ready. Cool the mixture and produce it when it's time to make dessert.
4) Put the rhubarb in the dish, fresh strawberries can also be good for. Add a dollop of vanilla sauce and pour carefully over the rhubarb juice. Done!