Vanilla Baked Rhubarb with Grilled Strawberries, Candied Pistachios and Rhubarb Sorbet

This fresh dessert is full of great flavors and ingredients. Wonderful rhubarb that you’ve been craving all winter is baked with vanilla and paired with a maple syrup crisp, fluffy Sabayonne and a crisp, tart rhubarb sorbet. Grilled strawberries and candied pistachios top it all off. Make the sorbet in advance to make serving easier.

Enough for about 10 people

Maple crisp

  • 100 g Butter
  • 100 g Maple syrup
  • 4 Sheets of Feuille de brick

Brown the butter and add the maple syrup. Place a sheet of Feuille de brick on a wooden cutting board. Brush with butter and syrup. Add another sheet and brush again. Punch and place between two silpat mats and a baking sheet on top for weight. Bake at 175°C for about 14 minutes.

Rhubarb sorbet

  • 600 g Rhubarb
  • 20 g Lemon
  • 230 g Sugar
  • 300 g Water
  • 80 g of Glucose syrup
  • 5 g Agar agar

Peel the rhubarb and cut it into smaller pieces. (Save the skins). Freeze the pieces in the blast chiller (or in the freezer – this part can be done in advance). Bring the lemon juice, sugar, water, glucose, agar agar and the rhubarb skins to the boil. Let the marinade infuse for at least five minutes. Strain. Then blend the marinade with the frozen rhubarb into a smooth juice. Run the ice cream batter in an ice cream machine and place in the freezer.


  • 6 Egg yolks
  • 80 g Caster sugar
  • 100 g Cava
  • 15 g Lemon juice

Beat the egg yolks, sugar, cava and lemon juice over a water bath until thick. Pour onto the siphon and bake at 60°C in a water bath.

Vanilla-baked rhubarb

  • 400 g Rhubarb
  • 100 ml Sugar
  • 100 g Water
  • 1/2 Vanilla pod

Peel the rhubarb and cut according to instructions. Save the skins. Bring the rhubarb skins to the boil with the sugar, water and vanilla pod. Simmer for about 5 minutes and then strain the liquid. Place the rhubarb in a vacuum bag with the liquid. Vacuum seal and bake at 80°C for about 5 minutes. Strain the rhubarb and save the liquid for the rhubarb syrup in the next step.

Rhubarb syrup

  • 150 g Vanilla rhubarb sugar syrup
  • 1,5 g Agar agar

Bring the syrup to the boil with the agar. Cool down in the refrigerator. Blend to a creamy consistency, adding water if necessary.

Candied pistachios

  • 100 ml Sugar
  • 1 tbsp Water
  • 100 ml Pistachios

Bring the sugar and water to the boil. Add the pistachios and stir until all the liquid has evaporated.

Roasted white chocolate

  • 100 g White chocolate

Bake the chocolate at 175°C for 10 minutes.

Spirit caramel

  • 50 g Glucose
  • 50 g Cane sugar
  • 50 g Caster sugar
  • 2 g Sea salt
  • 125 g Double Cream
  • 25 g Butter
  • 10 g White Spirit Vinegar

Cook the glucose, cane sugar, sugar, sea salt and cream to 115°C. Remove from the heat and stir in the butter and vinegar. Leave to cool at room temperature.


  • 10 Strawberries

Remove the stem and place the strawberries on a plate. Char them with a gas burner until the surface is blackened. Slice. Season with olive oil.


  • 2 punnets Atsina cress