Rhubarb Sorbet on White
Baked White Chocolate
Rhubarb Sortbet
  1. Preheat oven to 125°C (260 F).
  2. Bring cream and vanilla powder to a boil. Add the chopped white chocolate, butter, cardamom and allow it to melt. Stir until smooth and let it cool a couple of minutes. Add egg yolks and mix until it´s combined.
  3. Transfer the batter into an ovenproof tin lined with non-stick baking paper. Set it on the middle rack of the oven and bake for about 25-30 minutes. Allow it to cool completely in the fridge before slicing.
  4. Wash the rhubarb and cut into pieces. Boil it soft together with water and sugar for about 10 minutes. Mix until smooth and then strain through a sieve. Add the glucose syrup and let it cool.
  5. Whip egg whites firm and fluffy, turn in the rhubarb mixture. Pour into an ice cream maker and freeze according to manufacturer directions. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in a food processor to break up ice crystals. Return to freezer and freeze until firm.
  6. Slice the baked white chocolate into five round shapes and place on plates. Scoop rhubarb sorbet and place on top of the chocolate.