Rhubarb and strawberry fondue with vanilla ice cream from Mietta's Recipe Collection

Serge Dansereau

Rhubarb and strawberry fondue with vanilla ice cream

Serves 6

For the fondue

Ingredients

600 g rhubarb
400 g strawberries
600 ml water
550 g pure brown cane sugar cubes
2 vanilla bean pods, split
75 ml sparkling wine

Method

Preheat the oven to 160 degrees C (320 degrees F).

Scrape the rhubarb stalks, removing any fibrous thread, and cut into 4 cm (11 2 in) lengths. Arrange them in a baking dish.

Wash, dry and hull the strawberries.

Cut in half and place them in a separate serving dish.

Put water, sugar cubes and vanilla pods into a pan and bring to the boil, stirring until the sugar has dissolved.

Boil the syrup, without stirring, for 3 minutes over gentle heat.

Remove from the heat and add the sparkling wine.

Pour half of this hot liquid over the prepared rhubarb.

Cover the dish with a lid or foil and bake for 25 minutes or until rhubarb is tender.

Allow to cool.

Pour the remaining hot syrup over the strawberries.

Allow to cool.

For the ice-cream

Ingredients

275 ml milk
1 vanilla pod, split
3 eggs
1 egg yolk
75 g caster sugar
300 ml fresh cream

Method

Heat the milk and vanilla pod in a saucepan over low heat until steaming.

Remove from the stove.

Allow to infuse for 8 minutes.

Strain.

Whisk eggs and yolk with the caster sugar until light and fluffy.

Pour in a little of the hot milk and whisk well, then whisk egg mixture back into the milk. Stir constantly over low heat for 3 minutes, until slightly thickened.

Remove from the stove and plunge the base of the pan into cold water.

Allow to cool.

Whip the cream until it holds soft peaks.

Gradually stir into the custard.

Pour into an ice-cream maker or, failing this, turn into a plastic container and freeze for 12 hours.

If it becomes icy, put in a food processor, quickly blend and return to the freezer for 2 hours.

To assemble

Either cut the ice-cream into a large 8 cm x 8 cm x 8 cm (3 in) square or scoop with an ice-cream spoon and arrange on plates with the rhubarb and strawberry fondue and a touch of syrup.

Almond Ice Cream
Almond icecream lightened with beaten egg whites

Bananas Flambees
Fried and flambed with kirsch

Basic French Crepes

Bombe Africana
A chocolate & apricot ice cream bombe flavoured with rum

Caramel ice cream accompanied by fines tuiles aux zests
A recipe from Great Australian Chefs, This is Philippe Mouchel's recipe for Caramel ice cream accompanied by fines tuiles aux zests

Caramelised apple tart with muscat icecream
A recipe from Miettas and Friends, This is Tony Bilson's recipe for Caramelised apple tart with muscat icecream

Chocolate Marquise
Chocolate enriched with butter & egg yolks, lightened with whipped egg whites

Chocolate Mousse
Restaurant quantity

Cognac And Coffee Parfait Glacee Madame Cordier
A multi layered cognac & coffee frozen dessert with nougat

Cognac Parfait
Frozen cognac flavoured mousse

Creamy Walnut
Restaurant quantity chilled walnut souffle

Creme Caramel

Croquants Of Almond And Orange With Orange And Grapefruit In A Mint Cream Sauce
Fine almond biscuits layered with a citrus & mint cream

Delice
A chilled, moulded raspberry dessert

Golden Apple Crepes With Grand Marnier Butter

Hazelnut parfait with passionfruit sorbet and citrus salad
A recipe from Great Australian Chefs, This is Van Haandel Family and Micheal Lambie recipe for Hazelnut parfait with passionfruit sorbet and citrus salad

Lemon tart
Paul Merroney says - "Everybody loves a lemon tart and this is the classic recipe

Les Abricots Trianon
Restaurant quantity of meringue with crushed macaroons, apricots & cream

Minestrone of Summer Fruits with Berry Juices and Basil Ice Cream
Minestrone of Summer Fruits with Berry Juices and Basil Ice cream

Negre En Chemise
Politically incorrect rum flavoured chocolate dessert served with cream

Passionfruit Flan with Spiced Strawberries
A recipe from Great Australian Chefs, This is Jaques Reymond's recipe for Passionfruit flan with spiced strawberries

Pave Au Chocolat
A very light chocolate cake decorated with gold leaf

Pear and green peppercorn souffle
The name is taken from the street, they see the logo and they see that

Peppered pineapple with vanilla icecream
A recipe from Great Australian Chefs, This is Gwynale Lesle's recipe for Peppered pineapple with vanilla icecream

Poached peach in vanilla syrup with sauterne custard
A recipe from Great Australian Chefs, This is Meyjitte Boughenot's recipe for poached peach in vanilla syrup with sauterne custard

Queensland strawberries in a champagne sabayon over a crisp hazelnut shortbread
A recipe from Great Australian Chefs, This is Russell Armstrong's recipe for Queensland strawberries in a champagne sabayon over a crisp hazelnut shortbread

Raspberry gratin
A recipe from Great Australian Chefs, This is Tony Bilson's recipe for raspberry gratin

Refreshing lemon curd tart with baked quince and creme fraiche sorbet
A recipe from Great Australian Chefs, This is David Rottenberg's recipe for Refreshing lemon curd tart with baked quince and creme fraiche sorbet

Rhubarb and strawberry fondue with vanilla ice cream
A recipe from Great Australian Chefs, This is Serge Dansereau recipe for Rhubarb and strawberry fondue with vanilla ice cream

Sable of apricot sorbet and star anise mousse with sauternes poached
A recipe from Great Australian Chefs, This is Phillippa Sibley and Donovan Cooke's recipe for Sable of apricot sorbet and star anise mousse with sauternes poached

Soupe of Pear and Mango With a Mint and Coriander Sorbet
Corella pears cooked in red wine, mangoes, raspberry coulis garnished with lime & orange zest & corriander & min

Strawberry Soup
Berry purree with berries & orange segments, candied citrus peel & mint sorbet

Thin tart of pear, quince and almond, cinnamon ice cream
A recipe from Great Australian Chefs, This is Jeremy Strode's recipe for Thin tart of pear, quince and almond, cinnamon ice cream

Tourte Glace With Amagnac and Prunes
Armagnac soaked prunes suspended in whipped cream,

Turnip and fig terrine
A recipe from Mietta and Friends, This is Romain Bapst's recipe for Turnip and fig terrine

Warm Strawberry Souffle With Rhubarb Sauce
Strawberries topped with a cold souffle then warmed & served with a rhubarb sauce

White chocolate and passionfruit custard
A recipe from Great Australian Chefs, This is Stan Sarris and Liam Tomlin's recipe for White chocolate and passionfruit custard

White coffee ice
A recipe from Great Australian Chefs, This is Tim Pak Poy's recipe for White coffee ice