STRAWBERRIES AND RHUBARB RECIPE AS A BRUSCHETTA,GRANITA GREEN CHARTREUSE

Preparation time: 10 minutes  Cooking time: 30 minutes  Rest time: 1 hour  Quantities for 6 person
 

INGREDIENTS 
 
FOR STEP 1

• 6 ml water
• 80 gm caster sugar
• 1 pc orange
• 1 pc lemon yellow
• 5 ml chartreuse green
• green food coloring 1 drop

FOR THE REST OF RECIPE

• 6 pc pain milk
• 500 gm rhubarb:
• 500 gm strawberry
• 600 gm caster sugar
• 0.5 ml rose water
• 10 ml water:
• 30 gm shoot mustard

DIRECTION


FOR THE SWEETENED FLAVORED SORBET

• Wash and grate the orange and lemon.
• In a saucepan, bring to boil water, sugar, orange zest and lemon, then remove from heat. Cover and let steep for at least 1/2 h.
• Once the syrup cool, then add the filter Chartreuse and the dye. Pour mixture onto plates and place in freezer.
• Once the preparation well frozen, scrape with a fork and then turn the sweetened flavored sorbet in the freezer.

FOR THE REST OF RECIPE

• Preheat oven on broil to 240 ° C (gas mark 8).
• Wash and hull strawberries and cut them into thin slices in the vertical direction and book.
• Wash rhubarb, peel and keep the red parts of the skin.
• Put the rhubarb in a saucepan with 100g sugar and 10 ml water and cook over low heat to get the color red. 
• Then cut the rhubarb into pieces and coat with remaining sugar.
• Cook in water bath for 20 min. 
• Get rhubarb and syrup made, then place into a saucepan and cook to obtain a fairly dry sauce. 
• Strain the juice from the skins and add rose water, then add 3/4 to the compote. Let it cool.
• Cut the bread in milk in two lengthwise and then run them under the broiler for 5 min.
• Using a brush, then soak the buns. 
• Add the rhubarb, strawberries and slices of nicely put it, and finish with a few shoots of mustard and granite.