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Monday, 2 June 2025

Roasted Strawberry Rhubarb Sauce and Easy Lemon Ice Cream with Crepes

 With rhubarbs and strawberries in their peak seasons, there’s no better time to make this recipe to capture their brightness and sweetness! These crepes make for a delicious dessert or a decadent choice for breakfast or brunch.

Ingredients:

For the Roasted Strawberry Rhubarb Sauce:
16oz (455g) fresh strawberries, quartered
1 1/2 cup rhubarb, 1-inch slices
1/2 cup orange juice
1 1/2 tsp orange zest
1/2 cup granulated sugar (1/3 if you prefer less sweet)
Pinch of salt

Balsamic vinegar/opt/There’s something about the sweetness of balsamic vinegar that pairs so perfectly with fresh rhubarb and strawberries.

For the Easy Lemon Ice Cream:
1 cup mascarpone cheese
1 can (14 oz) sweetened condensed milk
1 cup lemon juice (add 1/2 cup for a more sour flavour)
1 tsp lemon zest
1 tsp vanilla extract
2 cups heavy cream

For the Crepes:

3 eggs
2 1/2 cups + 2 tbsp/580g whole milk
2 tbsp/25g granulated sugar
2 cups/260g all-purpose flour
1/4 tsp/2g salt
1 tsp vanilla extract

For Serving:
Powdered sugar
Fresh mint

Instructions:


Prepare the Roasted Strawberry Rhubarb Sauce: 
Preheat oven to 190C
In a baking dish, add strawberries, rhubarb, orange juice, orange zest, sugar, and salt
Stir to fully combine and then cover the dish with aluminum foil. 
Bake for 35 minutes
Remove the foil and increase the oven temperature to 200°C
Continue to bake for 8-10 minutes. 
The dish must have some liquid left when you take it out of the oven. This will thicken as it cools, but you still want to have some syrup for best results. 
Let it rest until it comes to room temperature.

Prepare the Easy Lemon Ice Cream: 
In a large bowl, stir together mascarpone, condensed milk, lemon juice, lemon zest, and vanilla extract until fully combined. 
Using an electric mixer, whisk the heavy cream until fluffy and stiff peaks form. 
Fold the heavy cream into the lemon mixture. 
You can serve the cream as is or add it to an ice cream churner and churn for 25 minutes for an ice cream.

Prepare the Crepes: 
In a medium bowl, whisk together the eggs, sugar, and milk. 
In a large bowl, whisk together the flour, sugar, and salt
Pour about half of the milk mixture onto the flour mixture and whisk until smooth. 
Then add the remaining milk mixture and vanilla, and whisk until well combined.

Heat a non-stick pan or crepe pan over medium heat. 
When the pan is hot, lightly brush it with butter and pour a small ladle of batter in the middle. Immediately use a crepe spreader to spread the batter over the pan or lift the pan and swirl to form a circle. 
Cook for 40 to 60 seconds on both sides. 
Transfer the crepe to a plate and repeat the process with the remaining batter.

To serve, place some Roasted Strawberry Rhubarb Sauce on a serving plate and add Crepes. 
Top with powdered sugar, fresh mint, and Lemon Ice Cream on the side.

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