Updated: Feb 11, 2019
The trees are starting to blossom, the days are getting a little longer and the sunsets preetier. But nothing says "summer is coming" like the first stalks of fresh rhubarb being offered at your local market. It's that time of the year!
Rhubarb's sour notes make the perfect companion for the season's first juicy and sweet local strawberries. We have just the recipe to celebrate the start of summer. The perfect combination of sweet, sour, juicy and creamy.
Below is the recipe for our homemade rhubarb-strawberry sauce, which we suggest you enjoy served WARM drizzled over our Madagascan Bourbon Vanilla ice cream or our signature Nirschlhof made with local, organic, fresh and fair milk from happy bavarian grass-fed cows... come to think of it, this sauce would be like magic with our grand-cru chocolate... the possibilities are endless.
One whole organic orange - both the zest and the juice are needed and we suggest you go organic here, because consuming the zest is safest when the orange has not been chemically treated
500 g of fresh local strawberries
500 g of rhubarb, chopped into pieces
a tablespoon of local honey
some freshly grated ginger root
Simmer the chopped rhubarb in the juice of one orange with a little of the zest, honey and ginger root for about 10 minutes, or until the rhubard is soft. Add the strawberries at the end
and serve warm over a scoop (or two. or three) of our ice cream
Here is the good news: we now sell liter packages of select flavors ready to go, in our store!
*when buying fresh rhubarb, make sure you discard the leaves! these are poisonous!
*you can also add a glug of gin or brandy if you fancy a bit of a kick
*they say that the redder the rhubarb, the sweeter it will be
*store the sauce for a maximum of 3 days in your fridge