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Recipe
Butter-Fried Rhubarb with Strawberry Glaze and Cardamom Cream
A quick and easy dessert that elevates summer evenings.
11 ingredients
6 servings
11 ingredients
6 servings
Recipe
Butter-Fried Rhubarb with Strawberry Glaze and Cardamom Cream
A quick and easy dessert that elevates summer evenings.
Ingredients
5 large or 7 small rhubarb stalks
50 g pistachios, chopped
4 sprigs fresh mint, for serving
Strawberry Glaze
200 g strawberries, roughly chopped (frozen is fine)
60 g ginger, in large chunks
2 dl sugar
1.5 dl water
5 mint leaves
Cardamom Mascarpone Cream
200 g mascarpone
1 dl cream
1 tbsp vanilla sugar
2 tbsp crushed cardamom
Step-by-step
Step 1
Strawberry Glaze: Place the Muurikka Cooking Plate on the gas burner and turn to high heat. In a saucepan, mix water, sugar, strawberries, ginger and mint. Bring to a boil and let simmer for about 10 minutes until slightly thickened. Remove from heat and strain to separate the glaze from the solids.
Step 2
Fry the Rhubarb: Cut rhubarb into 7 cm lengths. Place the griddle over the gas burner. Fry the rhubarb in plenty of butter for 3–5 minutes, until it begins to soften. Remove from heat.
Step 3
Make the Cream: Whip together the mascarpone, cream and vanilla sugar. Add a few spoonfuls of the strawberry glaze and the cardamom. Stir until combined.
Step 4
Place five pieces of rhubarb in the bottom of a deep plate. Spoon over some strawberry glaze and top with the cardamom cream, chopped pistachios and a sprig of mint.
