Rhubarb Casserole with Strawberry Mint Sorbet

For the rhubarb casserole with strawberry mint sorbet, crumble the cake, soak with a little more than half of the cognac.

Peel the rhubarb, cut into pieces about 1 cm, marinate with the remaining cognac and the smaller amount of brown sugar. Place in ovenproof dish.

Separate eggs, beat egg yolks with larger amount of sugar until creamy. Add the cake, chopped lemon peel, salt, almond kernels and baking powder. Chop the cooking chocolate and add as well. Beat the egg whites until stiff, fold into the mixture and spread everything over the rhubarb.

Bake at 220 °C for about 30-45 minutes, then sprinkle with powdered sugar.

For the strawberry mint sorbet, clean and chop the strawberries, let them steep with sugar and Grand Marnier in a pot for about 1 hour.

Bring the liqueur sugar, white wine and vanilla pod to the boil in another saucepan and pour over the strawberries. Boil for 2-4 minutes, then puree everything together and strain through a sieve.

Season with a little lemon juice and let cool. Set aside some mint as garnish, chop the rest and add. Freeze in an ice cream maker or in the freezer, stirring with a spoon every 15 minutes.

Serve the rhubarb casserole with strawberry mint sorbet, dressed strawberry salad to taste and decorated with mint.

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