Serves: 4
Ingredients:
300 g / 10.5 oz rhubarb
100 g / 3.52 oz raspberries
120 ml / 4.05 fl. oz red port
100 ml / 3.38 fl. oz water
1 pod cinnamon
1 sprig lemon balm
15 g / 0.5 oz starch
20 ml / 0.67 fl. oz water
Goat cream cheese
Procedure:
Peel the rhubarb stalks and cut into diamond shapes. Put into a pot with the raspberries, red port, water and cinnamon and allow to simmer over a low heat until tender. Strain off the liquid and put the rhubarb aside.
Dissolve the starch in water, stir in the rhubarb stock, bring to a boil, then leave for approx. 5 minutes to take off the taste of the starch. Add the rhubarb to the stock and allow to cool. Serve at room temperature
with goat cream cheese.
300 g / 10.5 oz rhubarb
100 g / 3.52 oz raspberries
120 ml / 4.05 fl. oz red port
100 ml / 3.38 fl. oz water
1 pod cinnamon
1 sprig lemon balm
15 g / 0.5 oz starch
20 ml / 0.67 fl. oz water
Goat cream cheese
Procedure:
Peel the rhubarb stalks and cut into diamond shapes. Put into a pot with the raspberries, red port, water and cinnamon and allow to simmer over a low heat until tender. Strain off the liquid and put the rhubarb aside.
Dissolve the starch in water, stir in the rhubarb stock, bring to a boil, then leave for approx. 5 minutes to take off the taste of the starch. Add the rhubarb to the stock and allow to cool. Serve at room temperature
with goat cream cheese.
Restaurant: Restaurant Quarré, Unter den Linden 77, at the Hotel Adlon, Berlin, Germany
Hotel/Inn: Hotel Adlon, Unter den Linden 77, 10117 Berlin, Germany
Recipe Type: Authentic
Submitted By: Axel Hirtzbruch, Chef de Cuisine of Restaurant Quarré
Recipe Author: Axel Hirtzbruch, Chef de Cuisine of Restaurant Quarré
Recipe Source: http://ebrochure.kempinski-hotels.com/KIBER2/de/oblige-spring-summer-2010/OBLIGE2010.pdf
Hotel/Inn: Hotel Adlon, Unter den Linden 77, 10117 Berlin, Germany
Recipe Type: Authentic
Submitted By: Axel Hirtzbruch, Chef de Cuisine of Restaurant Quarré
Recipe Author: Axel Hirtzbruch, Chef de Cuisine of Restaurant Quarré
Recipe Source: http://ebrochure.kempinski-hotels.com/KIBER2/de/oblige-spring-summer-2010/OBLIGE2010.pdf