Poached rhubarb in strawberry rose consomme

June 4, 2013 (CHICAGO)

Mindy Segal, the Chef and Owner of HotChocolate Restaurant in Chicago's Bucktown neighborhood has added rhubarb to its menu. Mindy says rhubarb compote can be a versatile ingredient in desserts and be a big crowd pleaser for summer parties. Mindy will join 30 of the nation's best chefs to make fresh, summer recipes like these on June 15th for a big charity food and wine event called Five Star Sensation, which benefits the University Hospitals Seidman Cancer Center in Cleveland.

Five Star Sensation – A Celebration of Food and Wine
Saturday, June 15, 2013
7 PM to Midnight
Cuyahoga Community College, Eastern Campus
4250 Richmond Road, Highland Hills, OH 44122
Tickets Available at FiveStarSensation.org

1747 N Damen Ave
Chicago, IL 60647

Strawberry rose consomme

  • 1 bottle sparkling Rosé
  • 2 pints strawberries
  • 1/2- 1 cup sugar
  • 1 orange
  • 2 tbsp honey

To make strawberry rosé consommé

  • Clean and hull strawberries and marinate in sparkling rose for 24 hours.
  • In a heavy-duty saucepot combine strawberries, rosé, sugar, juice of an orange, and honey.
  • Bring mixture to a boil turn down to a simmer and cook until strawberries have been broken down. (about 20 min)
  • Let liquid settle for a few minutes.
  • Strain liquid through a fine mesh strainer lined with cheese cloth and let liquid slowly drain.
  • (Reserve pulp for preserve)
  • Taste consommé and adjust seasoning. If too sweet squeeze a ¼ of a lemon in liquid.

Poach Rhubarb

  • 2 stalks field rhubarb

To poach rhubarb

  • Clean rhubarb of all dirt by rinsing in cold water. Remove all leafs or green part of rhubarb.
  • Cube rhubarb into small cups. (Approximately ¼"high)
  • Bring consommé up to a boil and turn down to a simmer.
  • Cook rhubarb until tender. Do not bring to a boil.
  • Place consommé with rhubarb in a shallow soup bowl and serve warm with a scoop of seasonal sorbet or your favorite ice cream.

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