Rhubarb and Strawberry Gratin

Name: Rhubarb and Strawberry Gratin
Yield: For 4 Persons
Cuisine: France
Ingredients: the juice of 1 lemon; 90g (3½ oz/½ cup) caster (granulated) sugar; 160g (5½ oz/⅔ cup) caster (granulated) sugar 250g (9 oz/1¾ cups) forced rhubarb, cut into 2 cm (¾ in) pieces; 375ml (13fl oz/1⅔ cups) milk; 100 g (3½ oz/½ cup) caster (granulated) sugar; 1 punnet (1 cup) strawberries; 250g (9oz/1¾ cups) forced rhubarb, cut into 2 cm (¾ in) pieces; 25g (1 oz/scant ¼ cup) plain (all-purpose) flour; 100ml (3½ fl oz/½ cup) double (heavy) cream; 4 egg yolks; a few drops of vanilla extract; 4 tablespoons caster (granulated) sugar, for sprinkling

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Rhubarb and strawberries marry well, especially if you can use the last of the forced rhubarb with the first home-grown strawberries. This dish has contrasts of texture and temperature, cold sorbet inside and crisp, gratinated, sugar on the surface – a bit like a baked Alaska.

Ingredients

For the Sorbet

160g (5½ oz/⅔ cup) caster (granulated)

Europe
France
Dessert
Mediterranean
Vegetarian

Method

First make the sorbet. In a saucepan, combine the sugar with 160ml (5½ fl oz/⅔ cup) of water and bring to the b