Ingredients for 4 servings
800 g rhubarb
140 g granulated sugar
1 packet of vanilla pudding powder
500 ml sheep’s milk
8 sponge fingers
1 vanilla pod
400ml heavy cream
2 cups yoghurt from sheep´s milk
4–8 mint leaves
Trim the ends of the rhubarb stalks and peel away the tough outer layers. Cut rhubarb into 1 cm long slices. Place in a bowl, sprinkle with approx. 150 g of sugar and let soak for about 15 minutes. Pour rhubarb and sugar in a pan and simmer over a moderate heat for approx. 5 minutes until soft. Remove from heat and leave to cool.
In the meantime, using the pudding powder, milk and 60 g of the sugar, make a pudding according to the instructions on the packet.
Put half of the pudding in 4 dessert glasses (approx. 500 ml). Break sponge fingers into pieces and arrange on top of the pudding layer. Pour a third of the cooled rhubarb and a little of the liquid onto the sponge fingers and cover with the remainder of the pudding. Cover the glasses and leave to cool.
Spread the rest of the rhubarb on a tray and freeze for approx. 60 minutes. Place frozen rhubarb and yoghurt in a mixer and purée to a rough consistency. Pour into a container and freeze for at least 60 minutes, until the rhubarb ice cream is firm but still creamy.
Halve vanilla pod lengthways and scrape out the pulp. Combine heavy cream, vanilla pulp and the remainder of the sugar (30 g) and whip until stiff. Cut mint leaves into thin ribbons.
Distribute rhubarb ice cream among the glasses and top each glass with a dollop of the vanilla whipped cream. Garnish with mint and serve.
Preparation time: approx. 50 minutes
Soaking time: approx. 15 minutes
freezing time: at least 2 hours
Level of difficulty: easy