Rhubarb Strawberry Grits with Ice Cream

Rinse rhubarb, cut leaves and stem ends into small pieces, pulling off the coarsest fibers. Cut rhubarb stalks diagonally into pieces about 4 cm long.

Carefully rinse and clean strawberries and cut into halves or quarters according to size.

Put rose wine or apple juice and strawberry syrup in a saucepan. Cut the vanilla bean lengthwise and scrape out the pulp. Add vanilla pulp to liquid form, bring to a boil. Add rhubarb and make 3-5 min with lid on. Add sugar.

Mix cornstarch with a little water. Remove half of the rhubarb from the cooking broth, set aside. Stir maizena (cornstarch) into compote in saucepan and continue cooking for about 3 min.

Pour compote into a suitable bowl and cool to lukewarm. Fold in rhubarb pieces and strawberries. Put the compote in a cool place. Cut out portions of the vanilla ice cream into balls and arrange with the rhubarb-strawberry grits. Garnish with lemon peel and zest if desired.

Serve with a top sauce: stir together 1 cup of heavy cream, 2 packets of vanilla sugar and an eighth of a liter of whipped cream. Whip an eighth of a liter of whipped cream until stiff and fold in.

Tip: Strawberries taste best when they are in season! If possible, buy local products!

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