Champagne Sauce with Rhubarb and Strawberries

Rhubarb and strawberries are seasonal fruits that bring a touch of freshness and a sweet-tart flavor. We start by washing both the rhubarb and strawberries well, ensuring they are free of impurities. After washing, we remove the rhubarb stalks and cut them into pieces of about 2-3 cm to facilitate the cooking process. We cut the strawberries in halves or quarters, depending on their size.

In a medium-sized pot, we add about 400 ml of water, the 9 tablespoons of sugar, and the slices of lemon and orange. This mixture will form the base of a flavored syrup that will enhance the taste of the fruits. We place the pot over medium heat and wait for it to reach the boiling point. Once the syrup starts to boil, we add the cut fruits and let everything boil for 3-4 minutes. The fruits should not turn into puree at this stage, but just soften a little and release their juice.

After boiling, we strain the mixture through a fine sieve, discarding the lemon and orange slices. Using an immersion blender, we turn the remaining fruits into puree, obtaining a fine and homogeneous composition. If we do not have a blender, we can use a sieve and a spoon to mash the fruits, but it will require a bit more effort.

Once we have obtained the fruit puree, we return to the pot with the syrup. We now add the champagne, along with an additional tablespoon of sugar, and place the pot over heat, being careful not to let the mixture boil. It is essential that the champagne does not boil, as boiling will cause it to lose its acidity and flavor. Once the sugar has completely dissolved, we add the fruit puree and gently stir to combine the flavors.

While preparing the sauce, we take care of the cake we want to serve alongside this delicious sauce. The slices of cake are placed on plates, and we generously pour the fruit sauce over them. For an extra touch of elegance, we can decorate the dish with a dollop of freshly whipped cream. This combination of flavors will delight any taste buds. Don't forget to serve this dessert with a smile and enjoy every bite! Bon appétit!

 Ingredients: 400 ml champagne, 7 tablespoons of sugar (if the champagne is sweet, use less sugar), 4 stalks of rhubarb, 300 g strawberries, 3-4 slices of lemon and orange, 9 tablespoons of angel food cake (link to the recipe at the end), whipped cream for decoration.

 Tags:  sugar fruits lemon oranges strawberries vegetarian recipes