Ingredients
- 1 pound cleaned rhubarb
- 3/4 cup sugar
- 2 pints strawberries, hulled and pureed
- 2 cups orange juice
Directions
Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
Make "Buttermilk Nothing"(Lemon syrup):
- 1/4 cup lemon juice
- 1/4 cup sugar
Bring ingredients to a boil. Set aside to cool.
"Anglaise":
- 1/2 cup milk
- 1/2 cup cream
- 1/2 vanilla bean, scraped
- 3 egg yolks
- 1/4 cup sugar
- 1/2 cup buttermilk
In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)
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