Finally, you can buy rhubarb again everywhere. These long, inconspicuous pink stems with this wonderful acidity for desserts. That’s probably why many think rhubarb would be fruit. But Rhubarb is actually a vegetable. I like how versatile rhubarb can be processed. It can be part of wonderful muffins, tartes, jams but also chutneys or side dishes to a meat dish. Today I have Rhubarb Riesling Ice Cream with Beetroot Meringue with Lemon Curd and Strawberry Compote. The ice cream has a wonderful acidity and creaminess. The beetroot meringue gives the dessert another texture. I like the mix of crunch and creaminess.
My recipe was inspired a little by visiting one of my favorite restaurants. My brother invited me to the Haebel on St. Pauli for my birthday. Every month there is an exciting menu of regional ingredients in organic quality. I love this little restaurant, where you have a look in the open kitchen from where you sit. There I can watch with how much love and passion each dish arises. Above all, you notice the team, with how much enthusiasm they are hosts. In addition to the owner and chef Fabio Haebel, the team also includes sommelier Lutz. His food and wine pairing complements every dish. I can really recommend also having the accompanying wines to the menu. The wines are mainly from smaller and even less known wineries and winegrowers.
The beetroot meringue for dessert has its inspiration from the Haebel restaurant.
For dessert there was salted rhubarb, beetroot mousse and beetroot meringue and licorice. It was heaven on earth. I dreamed of that days later. My recipe for Rhubarb Riesling Ice Cream with Beetroot Meringue with Lemon Curd and Strawberry Compote is certainly not quite so brilliant but also delicious. Above all, my beetroot meringue does not quite come close to the Haebel one but complements my dessert wonderfully. At some point I have to ask Fabio for the recipe of his beetroot meringue. Hopefully he will share it.
Not for dessert, but as a digestif I guess, I learned when asking, the Haebel not only serves the wines of Kai Schaetzel but also the beer. The Brau.Nett was created in cooperation of the winemaker Kai Schätzel from Nierstein and the brewery Kuehn Kunz Rosen from Mainz. For me one of the absolute highlights for this summer. Certainly it is not a drink for the right “beer thirst”. But if you are looking for a refreshing drink, do not feel like something bubbly or wine, try Brau.Nett.
Beer and wine sounds strange but really delicious.
The beer is made from 60 percent beer mash and 40 percent wine mash, making it something special. I recommend to drink the Brau.Nett from a wine glass. At first glance, it is somewhat reminiscent of light wheat or Berlin whites. In the nose rises a delicious citrus and yeast smell. In the mouth, there are some mineral notes, which are also known and loved by Schätzels wines. For me, this unique beer is the perfect companion to my dessert.
A pleasant freshness and acidity, but still being dry. The yeast aromas complement the acidity of the rhubarb and the light earthiness of the beetroot. Unfortunately, I’m not sure where you get the Brau.Nett. As a citizen of Hamburg, I am happy because I can drink it at the Haebel and buy next door at Weinladen St. Pauli.
Little tip, when preparing the meringue you should leave the door of your oven slightly open. I usually put a wooden spoon in between. That way, the moisture can escape. Unfortunately, when the door is closed, it is very easy for your meringue to collapse. Since I can not throw anything away, I decided to cook from the meringue leftover egg yolk lemon curd. I had forgotten how tasty it is. You can also enjoy lemon curd on bread or in yoghurt. It also makes a wonderful filling for Lemon Meringue Tarte.
Rhubarg Riesling Ice Cream with Beetroot Meringue and Lemon Curd and Strawberry Compotte
Print This
Ingredients
What do you need for the Rhubarb Riesling Ice Cream?
- 2 cups of fresh rhubarb
- 1 vanilla pod
- 1 1/3 cup of sugar
- 10 oz. Riesling (dry) or Riesling Cabinet – For children simply cook with white grape juice.
- 1 1/3 cup sour cream
- 1 tsp vodka
What do you need for the Beetroot Meringue?
- 4 egg whites
- 1 1/2 cups of granulated sugar
- 1 tbsp white wine vinegar
- 1/3 cup of fresh beetroot juice
What do you need for the Lemon Curd?
- 1/3 cup of lemon juice
- Peel of 1.5 lemons
- 4 egg yolks
- 3/4 cups of sugar
- 1 stick butter
What do you need for the Strawberry Compote?
- 1 1/2 cups strawberries
- 1/2 vanilla pod
- 2 tablespoons powdered sugar (or granulated sugar)
Instructions
How do you prepare the Rhubarb Riesling Ice Cream?
- Wash the rhubarb and peel and cut into pieces.
- Put the Riesling, rhubarb pieces and sugar in a saucepan.
- Simmer rhubarb for about 20 minutes.
- Allow rhubarb to cool slightly.
- Pour sour cream, cooled rhubarb and vodka in a blender and puree until very smooth.
- Put the rhubarb, riesling and sour cream mixture in a cold place, preferably overnight.
- Process into a creamy ice cream in an ice cream maker. The vodka prevents the ice from crystallizing too much. This is also helpful if you do not have an ice cream maker but in your freezer.
How do you prepare the Beetroot Meringue?
- Preheat oven to 190 Fahrenheit and lay out two baking trays with baking paper.
- Beat the egg whites very stiff.
- Add sugar gradually.
- Mix white wine vinegar with the beetroot juice and carefully stir drop by drop or a very slow and thin stream under the egg whites.
- I spread a baking sheet about 1 inch thin with beetroot egg white. But you can also use a piping bag to place larger piles on the baking paper.
- Dry at 190 Fahrenheit for about 2 hours with the door slightly open. The meringue should be dry from below. After 1.5 hours check.
- I worked the smooth meringue by kneading the baking paper into a meringue snow.
How do you prepare the Lemon Curd?
- Mix the lemon peel (untreated) and sugar very well.
- Mix sugar mixture and lemon juice in a pot.
Heat slowly over medium heat until the sugar has dissolved. Whisk the egg yolks in a larger bowl. - Add the sugar lemon liquid slowly in a thin stream to the egg yolk. Stir quickly.
- Place the bowl over a water bath of simmering water and stir vigorously.
- As soon as the mass begins to thicken, gradually stir in the butter.
- Take the bowl from the pot. Let the curd cool, it will thicken even further when it cools down.
- If you need less, pour the still hot mass into a jam jar. Close the lid when it is still hot and turn it upside down.
- Place the curd in the fridge and use within days
How to prepare the Strawberry Compote?
- Rinse the strawberries carefully.
- Cut off stems of the strawberries and cut the strawberries into small cubes.
- In a bowl, mix the strawberries with the powdered sugar and the scraped out vanilla bean.
- Leave strawberries for about 30 minutes.
Serve the ice cream on meringue snow with some strawberry compote and lemon curd.
