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Angel Food Cake And Frozen Yogurt With Strawberry Rhubarb Syrup

Western.Chefs's picture
Ingredients
  Sliced rhubarb 3 Cup (48 tbs) (With Tops And Bottoms Removed)
  Strawberries 2 Pint, hulled, sliced
  Water 2 Cup (32 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Riesling wine 1⁄2 Cup (8 tbs)
  Minced fresh ginger 1 Teaspoon
  Cinnamon stick 1
  Vanilla bean 1⁄2 , split
  Orange 1 (Use The Zest Of Orange)
  Fresh mint 1⁄2 Bunch (50 gm)
  Angel food cake 1
  Low fat yogurt/Vanilla ice cream 1⁄2 Cup (8 tbs), frozen
Directions

MAKING
1. Use a large heavy bottomed saucepan.
2. Combine rhubarb, strawberries, water, sugar, wine, ginger, cinnamon, vanilla bean and orange zest in the saucepan and stir to mix well.
3. Place the saucepan over medium heat and simmer for 15 minutes, stirring occasionally until thick and syrupy.
4. Reserving a few mint leaves for garnish, coarsely chop remaining leaves and add to pan.
5. Take pan off heat and allow the mixture to stand for 15 minutes and then strain through a wire mesh sieve, retaining the syrup.
6. Cool syrup to room temperature.

SERVING
7. Arrange 6 dessert plates.
8. In the center of each plate, make a pool of the syrup.
9. Place a slice of angel food cake over the syrup and top the cake with a scoop of frozen yogurt.
10. Garnish with a sprig of mint.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Ingredient: 
Garnish, Rhubarb
Dish: 
Cake
Occasion: 
Wedding
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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