Recipe for Rhubarb Sorbet Dumplings and Strawberry Salad

Rinse the rhubarb stalks under clear water, dry them, and cut them into pieces about 1 cm long.

Place the rhubarb pieces in a bowl with the sugar and mix. Let it macerate for 1 hour.

Pour this mixture into a saucepan with water, cover, and simmer until the rhubarb stalks are very tender. Empty the contents of the saucepan into your blender bowl and blend finely until there are no more fibers. You can also strain the mixture through a sieve to obtain a perfectly smooth pink puree.

Transfer the puree to a mixing bowl, let it cool completely, and then place it in the refrigerator for 2 hours to ensure the mixture is very cold. Quickly beat the egg white with a fork until it is frothy, but not to the point of forming a very stiff meringue. Add the egg white to the rhubarb puree and mix. Place in an ice cream maker or churn.

Once the preparation is set, transfer it to a mold and place it in the freezer to achieve a firmer texture. If you want to use your sorbet quickly, take it out after 1 hour; otherwise, if you are storing your sorbet for a longer time, you should take it out at least 45 minutes before serving and keep it in the fridge.

To finish, the combination of rhubarb and strawberries is perfect! Serve this sorbet with some sliced strawberries and you will have a very nice dessert: Cut some strawberries, sprinkled with pistachio bits, and shape scoops of sorbet using two tablespoons...