Strawberry Rosette with Rhubarb Cream

Ingredients

 * juice of 3 lemons
 * 11 ounces of water
 * 1 pound rhubarb
 * 2 egg yolks
 * 4 ounces sugar
 * 4 ounces powdered sugar
 * 2 ounces whipping cream
 * 2 pints strawberries
 * 4 sprigs of mint
 * pinch of cinnamon
 * 4 scoops of vanilla ice cream

Directions

 * 1) Bring the water with the lemon juice and sugar to a boil.
 * 2) Meanwhile trim leafs of rhubarb, cut of stem and peel.
 * 3) Cut into 1½ inch pieces and add to the boiling water.
 * 4) Cook until rhubarb pieces are soft.
 * 5) Then strain rhubarb well, if necessary add some weight and keep refrigerated.
 * 6) In a double boiler whip egg yolks with powdered sugar until foaming white.
 * 7) Add cool rhubarb into mixture, then place bowl on ice.
 * 8) Whip whipping cream and add to mixture also.
 * 9) Add a pinch of ground cinnamon.
 * 10) Spoon rhubarb mixture in center of plates.
 * 11) Wash strawberries, cut of stem.
 * 12) Then slice strawberries from top to bottom.
 * 13) Arrange strawberry slices on top of rhubarb into a circle to obtain a rosette shape.
 * 14) In center place 1 scoop of ice cream each.
 * 15) Dust dessert with powdered sugar, garnish with mint leaves and serve.