Olivenolieis with rhubarb and strawberries

Ingredients for Olivenolieis with rhubarb and strawberries

Instructions for Olivenolieis with rhubarb and strawberries

To prepare the Olivenolieis with rhubarb and strawberries recipe, please follow these instructions:

Ice cream: the grains scraped out vanilla rod and mix with the egg yolks. Warm milk, cream and the emptied vanilla rod up to the boiling point. Whip ægeblom programmes with sugar to a egg snaps. Pour the hot milk into the egg DRAM that legeres at low heat while stirring, do not boil. When the slipping of træskeen with resistance, it is ready. Add the olive oil and cool off. Frozen in sorbetière.

Long-term baked rhubarb: 's rhubarb, cut them into approx. 3 cm long oblique pieces. Place them in a heat-proof dish and sprinkle with a mixture of sugar, grain from a vanilla pod, vanilla rod and add a little water. Cover the dish with aluminum foil and bake them about 1 hour at 125 degrees, for they are tender and have a good pickle.

Clean the strawberries, cut them into oblong boats and mariner them together with rabar berne.

Serve with whipped cream or a good vanilla ice cream.