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  • Icy Rhubarb
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    By Tina Nordström

    Icy Rhubarb

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    Servings: 4

    PREPARATION:

    • 1

      Bring the water, sugar, wine, vanilla bean, cardemum and the lemon zest and juice to a boil.

    • 2

      Cut the rhubarb thinly and put them in a big bowl. (If the outer layer of the rhubarb stalks seems thick, you may peel them with a potatoe peeler).

    • 3

      Pour over the boiling mixture and let it cool. Put it in the freezer or fridge to cool it off.

    • 4

      For the cream, mix all the ingredient well in a bowl. Add some sugar if needed. Serve with the rhubarb.

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    This entry was posted in Episodes, Recipes by chef, S03 E06 Early Noble Harvest, Tina Nordstrom. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

    • 1

      Bring the water, sugar, wine, vanilla bean, cardemum and the lemon zest and juice to a boil.

    • 2

      Cut the rhubarb thinly and put them in a big bowl. (If the outer layer of the rhubarb stalks seems thick, you may peel them with a potatoe peeler).

    • 3

      Pour over the boiling mixture and let it cool. Put it in the freezer or fridge to cool it off.

    • 4

      For the cream, mix all the ingredient well in a bowl. Add some sugar if needed. Serve with the rhubarb.

    Print Friendly
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