Strawberry Rhubarb Compote Au Gratin

A delicious strawberry recipe!

Peel the rhubarb and cut into pieces 4 to 5 cm long. Bring water, sugar (1) and scraped vanilla bean stem together to a boil and add the rhubarb. Stew until they are soft (about 15 min). Drain the rhubarb and boil the syrup with the juice of one lemon to about 1 dl (for a water output of 750 ml).

Clean the strawberries, remove the stems and sprinkle with sugar (2). Pour curacao with juice of one lemon over them.

For the sabayon cream, mix the white wine, syrup and eggs and whisk over a hot water bath until creamy. When the amount becomes more solid, remove and stir until cooled. Now accurately fold in the whipped cream.

For the almond ice cream, crush the marzipan and bring to the boil with the milk and cream. Add the bitter almond drops and whisk. Chill and then freeze in the ice cream maker.

Serve: Coarsely crumble the amaretti (1 or 2 pieces per mold) in ovenproof gratin dishes on the bottom. Place the rhubarb and strawberries on top and spread the fluffy sabayon cream on top. Place the dishes in the hot oven and bake at 220 to 230 °C top heat for 6 to 10 minutes until nicely browned. To serve, place a scoop of almond ice cream in the center, sprinkle with toasted almond slivers and bring to the table on the spot.

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