Rhubarb and Strawberry Broth Prepared by Mindy Segal
A Twist on Classic Fruit Pairing: Rhubarb and Strawberry Consommé
Savor the tangy kick of rhubarb and the sweetness of strawberries in this inventive dessert soup recipe. This unique consommé is flavored with white beer, citrus, ginger, and honey, bridging the gap between the cheese course and dessert. Chicago pastry chef Mindy Segal even says it makes a killer beer cocktail! Check out this video to see Mindy whip up her signature dish.
Gear Up:You'll need a large piece of ultrafine woven cheesecloth to pull off this recipe. Pick some up at your local cooking supply store or online.
For a traditional yet stunning take on the strawberry-rhubarb duo, give our Strawberry-Rhubarb Pie with Sour Cream Crust a try.
- Serves: 4
- Difficulty: A breeze
- Prep Time: 1 hour, plus chilling
Grocery List (12 items)
- 1 lb strawberries, washed and hulled
- 5 rhubarb stalks, washed and trimmed
- 1 medium orange
- 12 oz rhubarb soda
- 6 oz white beer, like Hoegaarden
- 1/2 vanilla bean, split and tossed
- 1/2 cup granulated sugar, with extra if needed
- 1/4 cup orange blossom honey, with extra if needed
- 3-inch ginger slices
- 3 lavender sprigs or a pinch of dried lavender
- 4 oz fresh goat or cow's milk cheese
- 8 gingersnap cookies, crushed
Let's Cook Up a Storm!
- Dice 3 strawberries and set them aside; slice the rest and keep them separate.
- Chop 3 rhubarb stalks into chunks and add them to a pot, along with the peeled orange zest, sliced orange, soda, beer, vanilla, sugar, honey, ginger, and lavender. Simmer until the rhubarb is tender, stirring occasionally.
- Add the reserved sliced strawberries and adjust the sweetness if needed. Strain the mixture through cheesecloth, discarding the solids, and chill until cold.
- Heat the oven to 350°F. Warm cheese rounds in the oven, then coat them in crushed gingersnaps.
- Spoon the cooked diced fruit over each warm cheese round and ladle the consommé around the cheese. Sprinkle with remaining gingersnaps and serve immediately.
Discover More:To uncover Mindy Segal's Rhubarb and Strawberry Consommé recipe, try these methods:
- Recipe Websites: Search for food websites or blogs that publish chefs' recipes, like Food & Wine, Epicurious, or Bon Appétit.
- Social Media: Follow Mindy Segal or her restaurants on social media for recipe insights.
- Cookbooks: Check if Mindy Segal has published a cookbook containing this recipe.
- Restaurant or Chef's Website: If Mindy Segal has a restaurant, visit their website or contact them for recipe details.
This information might help you find the recipe you're after. Good luck, and happy cooking!
Here's a sneak peek at what a basic consommé recipe might include:
Classic Consommé Ingredients:
- Rhubarb and Strawberries: For flavor and sweetness
- Broth: As a base
- Sugar and Lemon Juice: To balance tartness
- Gelatin or Agar: For clarity and texture
- Fresh Herbs: For garnish
Basic Steps:
- Prepare Broth: Start with a light broth as a base.
- Infuse Flavors: Add sliced rhubarb and strawberries to the broth.
- Filter and Clarify: Strain the broth to remove solids and add gelatin or agar for clarity.
- Chill and Serve: Chill the consommé and serve with garnishes like fresh herbs.
- Mindy Segal's Rhubarb and Strawberry Consommé recipe, as seen in the video, is a unique twist on the traditional fruit pairing. It includes woven cheesecloth in the preparation process, making it a special recipe for those who love cooking with precision.
- If you're interested in nutrition, you might note that the consommé contains a combination of rhubarb, strawberries, white beer, citrus, ginger, and honey, offering a balance of tart and sweet flavors, as well as potential health benefits from the various ingredients.
- To venture beyond the classic Strawberry-Rhubarb Pie, consider experimenting with Mindy Segal's Rhubarb and Strawberry Consommé as a nutrition-packed dessert option, pairing it with a sour cream crust for an interesting twist on the traditional pie format.
