Title: Tart of Rhubarb with Strawberries and Cinnamon Ice-Cream
Categories: Dessert
Yield: 6 Servings

CINNAMON ICE-CREAM
2	dl	Milk (7/8 cup)
2	dl	Cream (7/8 cup)
4		Egg yolks
80	g	Granulated sugar (2 7/8 oz)
3	tb	Ground cinnamon
DOUGH
80	g	Butter (2 7/8 oz)
100	g	Granulated sugar (3 1/2 oz)
1		Egg
1	ds	Salt
1/2		Vanilla bean, scrapped
3	tb	Whipping cream
1/2		Lemon, grated rind
150	g	Sifted flour (5 1/3 oz)
100	g	Ground almonds (3 1/2 oz)
RHUBARB TART
400	g	Rhubarb (7/8 lb)
50	g	Granulated sugar (1 3/4 oz)
3	tb	Water
2	dl	Heavy cream (7/8 cup)
2	tb	Kirsch
1		Vanilla bean, slit
4		Egg yolks
		Butter for the flan ring
		Flour for dusting
3	tb	Coarse sugar
STRAWBERRY SAUCE
400	g	Strawberries (7/8 lb)
100	g	Granulated sugar (3 1/2 oz)
3	tb	Water
2	tb	Kirsch

Cinnamon ice-cream

Beat egg yolks and sugar until light and lemon-colored. Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually stir in the hot liquid into the egg mixture. Return to saucepan, over LOW HEAT beat until it thickens. Let cool. Freeze.

Pastry dough

Beat butter and sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add vanilla seeds, cream and grated lemon rind. Stir in flour and almonds. Rapidly work into a smooth solid dough. Cover and chill for 1 hour.

Strawberry sauce

Wash and hull the strawberries. Place in a saucepan, add sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine sieve.

Tart

Wash, trim and skin rhubarb, cut diagonally into slices. Spread the bottom of a flat pan with sugar and place rhubard on top. Add water and bring to a quick boil. Let rhubarb cool.

Remove the rhubarb from the liquid with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg yolks, sugar and vanilla seeds. Blend well.

Heat the oven to 180 oC (355 oF).

Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around the edge. Prick with a fork, line with aluminium foil, fill with dry beans and bake blind for 10 minutes. Remove beans and foil, spread the bottom with the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with coarse sugar and continue baking for 10 minutes.

Let cool.

Serving:

Cut the tart, transfer on plates. Spoon some strawberry sauce on one side, scoop ice-cream and set on sauce.

From: Peter Buehrer, The new swiss cuisine, Medon-Verlag Luzern, ISBN 3-906994-06-6

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