Ingredients
- 4 stalks of rhubarb
- 2 punnets of strawberries
- 500 g of liquid fresh cream with 35% fat
For the poaching syrup
- 200 g of honey
- 1 vanilla pod
- 20 g elderflowers (without stems)
Preparation
-
Peel the rhubarb. Cut the stalks into 3 cm pieces. Wash the strawberries, hull them and cut them into pieces. Set aside.
-
Prepare the poaching syrup: bring 50 cl of water, the honey and the split and scraped vanilla pod to a simmer. When the mixture is simmering, add a handful of elderflowers. Reserve 25 g of this syrup for the whipped cream.
-
Poach the rhubarb pieces in the remaining syrup for 5 to 10 minutes depending on the ripeness of the rhubarb (more or less acidic).
-
Whip the liquid cream into Chantilly cream, then gently fold in the filtered elderflower syrup using a spatula. Divide the poached rhubarb and strawberries among the serving bowls, cover with elderflower Chantilly cream and enjoy immediately.
