Strawberries and rhubarb with Petrus Dubbel Bruin in lemon sorbet, with fried chervil

For 4 people:

½ pound strawberries
2 stems rhubarb
1 Tbsp honey
1 bottle Petrus Dubbel Bruin
lemon sorbet
4 stems of chervil
3.3 oz milk

How to prepare:
1. Dip the chervil in the milk, and then into the flour, making sure to coat it well. Then fry the chervil in the deep fryer until brown.  Set to cool.
2. Cut strawberries in 4 and the rhubarb in short pieces.
3. In a hot frying pan with olive oil, caramelize the honey. Fry the fruit until soft. Extinguish with 2 Tbsp of the Petrus Dubbel Bruin. Let it foam, and pour through sieve.
4. Let the sauce boil again, and arrange the fruit in a 4-inch circle on each plate and pour the sauce around the fruit. A scoop of lemon sorbet is set in the middle. Decorate with the stem of chervil.
Although a summer dish, flashes of a winter landscape appear in people’s minds. The Petrus integrates in a very delicious way with the rhubarb and the strawberries. The Lemon sorbet is a fresh breeze in the mouth.

Recipe by David Demey from
the 'Bourgondisch Kruis' at Kuurne
Source: "Bier op het bord" lannoo/terra