Strawberry Rosette with Rhubarb Cream

== Ingredients ==
* juice of 3 lemons
* 11 ounces of water
* 1 pound rhubarb
* 2 egg yolks
* 4 ounces sugar
* 4 ounces powdered sugar
* 2 ounces whipping cream
* 2 pints strawberries
* 4 sprigs of mint
* pinch of cinnamon
* 4 scoops of vanilla ice cream
== Directions ==
# Bring the water with the lemon juice and sugar to a boil.
# Meanwhile trim leafs of rhubarb, cut of stem and peel.
# Cut into 1½ inch pieces and add to the boiling water.
# Cook until rhubarb pieces are soft.
# Then strain rhubarb well, if necessary add some weight and keep refrigerated.
# In a double boiler whip egg yolks with powdered sugar until foaming white.
# Add cool rhubarb into mixture, then place bowl on ice.
# Whip whipping cream and add to mixture also.
# Add a pinch of ground cinnamon.
# Spoon rhubarb mixture in center of plates.
# Wash strawberries, cut of stem.
# Then slice strawberries from top to bottom.
# Arrange strawberry slices on top of rhubarb into a circle to obtain a rosette shape.
# In center place 1 scoop of ice cream each.
# Dust dessert with powdered sugar, garnish with mint leaves and serve.
Category:Ice cream Recipes
Category:Lemon juice Recipes
Category:Light whipping cream Recipes
Category:Rhubarb Recipes
Category:Strawberry Recipes
Category:Egg yolk Recipes