Here is a classic combination of flavors done maybe a little differently.  Rhubarb is always an ingredient that I'm not the most confident in but is really an ingredient that is very versatile.  On this recipe and  preparation, I tried to use it multiple ways to achieve some different textures and flavors.  I also made a macadamia dacquoise as the base layer.  Combined it with a strawberry chip, and straweberry rhubarb ice cream.  Really came together as light and refreshing summer dessert.  Here is the recipe hope you enjoy!


Strawberry Rhubarb Ice cream

12 oz of strawberries chopped

12 oz of small diced rhubarb that has been peeled

1 cup of sugar

1 1/2 cup of milk

1 1/2 cup of cream

4 egg yolks

1/2 vanilla bean


Rhubarb glaze

1/2 cup of rhubarb juice

1 cup of port wine

12 oz of chopped rhubarb

3/4 cup of sugar

pinch of salt


Macadamia Dacquoise

6 egg whites

1 1/2 cups of sugar

1/4 tsp of cream of tartar

1 1/4 cup of macadamia nuts fine chopped


Strawberry chip (glass)

200 g of strawberries

100 g of isomalt


Whipped Cream

1 cup of heavy cream

1/4 cup of powdered sugar

1 tsp of vanilla


Sous Vide Rhubarb

6 pieces of rhubarb cut into 1 inch pieces peeled

1 tbsp of butter

3 tbsp of simple syrup


Compressed Strawberries

1 cup of whole straweberries

2 tbsp of sugar

chopped macadamia nuts

For the Dacquoise

Preheat oven to 325 degrees.  Place egg whites into a stand mixer with a whisk attachment and a pinch of sugar.  Whisk the egg whites until they foam and then add your cream of tartar.  When the egg whites start to form soft, start adding the remaining sugar in slow steady stream whisking on high.   Beat until the egg whites are shiny and stiff up right peaks.  Then fold in your finely chopped macadamia nuts.  Then take a sheet pan lined with parchment paper and pour your dacquoise batter on the sheet pan.  Spread evenly on the sheet pan and place into the oven.  Bake the meringue for 35 minutes and then turn off the oven and let the dacquoise continue to cook and dry out for another hour in the oven.  Remove from the oven and cool completely and then you can use a serrated knife and cut into desired shapes

For the ice cream

Take rhubarb, strawberries, and half of the sugar and place in a pot with a splash of water on medium heat.  Cook for about 10 minute or until the rhubarb and strawberries start to break down.  Then add your milk, cream, vanilla bean, and bring to a boil.  Puree with a hand mixer or vita mix until smooth. Meanwhile take egg yolks and remaining sugar and whip in a stand mixer until pale and fluffy (3 min).  Then temper your eggs by add the milk mixture into the egg mixture until all is combined.  Place back in the pot and cook on low heat for 5 min.  Then chill completely, remove the vanilla bean and place into your ice cream maker (use according to your maker's instructions).  Once done hold in an air tight container in the freezer.

For the strawberry chip,

Puree all the strawberries with a hand blender.  Place in a pot with isomalt.  Cook for about 5- 8 minutes until the isomalt is fully dissolved.  Then line a sheet pan with acetate or silpat and pour the mixture on to the pan.  Move the pan around to form a thin layer of strawberry.  Then place in your dehydrator for 12 hours or until dried completely.  You might want to flip the mixture over half way through the drying process.  Store in an air tight container.  

For Rhubarb glaze,

Add rhubarb juice, port, sugar, and rhubarb pieces into a pot.  Bring to a boil and turn down to a simmer.  Cook for 15- 20 minutes and then puree until smooth.  Strain through a fine mesh strainer and then return to the pot to reduce for another 10 minutes.  Should have a thin glaze consistency.  Cool and set aside for later

For the whipped cream

With a hand mixer place cream and whip until slightly thickened.  Then add vanilla and powdered sugar until the cream reaches stiffed peaks.  Keep in the refrigerator until ready to use.

For the sous vide rhubarb,

Peel the outside of the rhubarb of any tough sinew and then cut into 1 inch pieces.  Place into a cryovac bag with butter and simple syrup.  Seal tight and place into a water bath set at 133  degrees.  Cook roughly for 18-20 minutes until the rhubarb is soft and tender but still intact.  Cool and set aside.

Compressed Strawberries,

Place sugar and strawberries and seal with extra pressure to compress the strawberries.  Place in the refrigerator for at least 4 hours.

To plate

Take your dacquoise and pipe a little whipped cream on top of a 2 inch rectangle.  Take a piece of rhubarb out of the plastic bag and carefully slice it.  Place it on top of the whipped cream.  Then take the strawberries and slice thinly.  Place them next to the dacquoise on both sides.  Then add a little spoonful of nuts to anchor the ice cream.  Add a scoop of strawberry rhubarb ice cream on top of the nuts.  Add the strawberry chip on top.  Add a little of the rhubarb port glaze to the plate and serve and enjoy!  There are a few different looks including a napoleon as an option