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Rhubarb Soup with Yogurt Sorbet
Pastry Chef Jan Moeller of Grayz – New York, NY
Adapted by
May 2008

Yield: 8 Servings


    Yogurt Sorbet:
  • Rhubarb Soup with Yogurt Sorbet on StarChefs.com500 grams yogurt water
  • 250 grams water
  • 250 grams non-fat milk
  • 200 grams sugar
  • Pinch of salt
  • 2 sheets gelatin

    Rhubarb Soup:
  • 10 stalks young rhubarb, sliced lengthwise
  • 150 grams freshly squeezed lemon juice
  • 150 grams freshly squeezed orange juice
  • 500 grams sugar
  • 1 vanilla bean

    Rhubarb Blanket:
  • 1 stalk young rhubarb
  • 150 milliliters rhubarb juice
  • 300 grams sugar


For the Yogurt Sorbet:
Combine yogurt water, water, milk, sugar, and salt and bring to a boil. Meanwhile, bloom gelatin in ice water until softened. Remove yogurt water mixture from heat; melt gelatin in mixture, stirring to combine. Let cool to room temperature (do not let the mixture set); then spin in an ice cream machine.

For the Rhubarb Soup:
Juice rhubarb. Combine rhubarb, lemon, and orange juices with sugar and vanilla; bring to a boil and then cool to room temperature (remove vanilla bean before serving). Chill in refrigerator.

For the Rhubarb Blanket:
Slice rhubarb lengthwise into 1.5 millimeter thick ribbons. Weave the ribbons into a lattice (alternately laying the ribbons under and over each other). Combine rhubarb juice and sugar in a pot and bring to a boil, stirring until sugar in dissolved. Gently place rhubarb blanket between two sheets of parchment and transfer to a shallow pan. Pour rhubarb syrup over rhubarb blanket and let sit until liquid is cool; carefully drain off liquid into pan and reheat. Repeat this process until rhubarb is tender.

To Assemble and Serve:
Remove rhubarb blanket from parchment and cut into 8 even squares. Place a rhubarb blanket in center of dish, place quenelle of yogurt sorbet on top, and garnish with sprig of mint. Pour rhubarb soup into dish tableside. 


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