Icy Rhubarb

INGREDIENTS:

Number of servings

Servings: 4

Main

1 ½ cups (4 dl) of water

1 ½ cups (4 dl) sugar

1 vanilla bean, cut in two lengthwise

½ teaspoon cardamom pods

1 ¼ cup (3 dl) white wine

Zest and juice of1 lemon

6 rhubarb stalks

Cream

1 cup (2 dl) yogurt

3 tablespoons powdered sugar

Zest and juice of 1 lime

Fresh mint

PREPARATION:

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

• 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 potato peeler).

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

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

Wine and Drinks

This dessert does not require any drink, however — here is one suggestion — probably the only thing that would work properly.

Gourmet: TrockenBehrenAuslese, Germany.