Strawberry and Rhubarb Soup with Yoghurt Sorbet

Photo: Agita Leimane / istock

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Chef Dan Barber of Blue Hill Restaurant and Blue Hill at Stone Barns shares this simple yet flavorful recipe.

SERVINGS
8

INGREDIENTS
To make the sorbet:
10 ounces simple syrup
4 ounces glucose
1 quart whole milk plain yoghurt

To make the soup:
4 cups red wine
1 1/8 cups Confectioners' sugar
1/2 teaspoon cornstarch
1 pound rhubarb, 1/4-inch slices
1 pound strawberries
1 ounce mint
1/2 stalk lemon gras

PREPARATION
To make the sorbet:
1. In a medium saucepan, add the simple syrup and glucose. Heat until the glucose is dissolved. Whisk in the yoghurt.

2. Strain the mixture through a fine mesh sieve into a bowl.

3. Chill in the refrigerator overnight and spin according to ice cream maker directions.

To make the soup:
4. Reduce the red wine by half.

5. Add the sugar and cornstarch and simmer to dissolve.

6. Add the rhubarb and strawberries and remove from the heat.

7. Tie the mint and lemongrass together with butcher's twine, cover tightly, and refrigerate until cold.

8. To serve: Remove the mint bundle from the soup. Pour into a chilled bowl. Place a quenelle of the vanilla sorbet in the center of the bowl.

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