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Tangy rhubarb and sweet strawberries mingle in this dessert soup that’s flavored with white beer, citrus, ginger, and honey. The consommé is plated with warmed fresh cheese and crunchy gingersnaps, bridging the gap between the cheese course and dessert.
Special equipment: You will need a large piece of ultrafine woven cheesecloth for this recipe. Cheesecloth can be purchased at cooking supply stores or online.
For a more conventional but equally stunning take on the classic pairing of these two fruits, get our Strawberry-Rhubarb Pie with Sour Cream Crust recipe.
This unbleached, ultra-fine, tightly woven cotton cheesecloth is perfect for cooking, whether you're making sachets of herbs to infuse stocks, or straining nut milks or sauces.Buy Now ›
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...