Update date: 25 September 2014

Rhubarb Maszket (Ice-cream dessert)


  • 6 yolks
  • 2 kg of rhubarb
  • 0,5 kg of suga
  • 0,5 l of 36% cream
  • a vanilla stick
  • 0,1 l of amaretto
  • fresh ginger root
  • 4 egg whites
  • rhubarb



Rhubarb ice-cream: prepare the homogeneous mass of cream, sugar, vanilla stick, yolks and heat up to temp 82˚C. Then add grated rhubarb. Freeze all in a freezer, mixing oftenly. Peel rhubarb and dice it, ice it on a frying pan in olive oil with fresh ginger, honey, liquor and vanilla sugar. Put a piece of biscuit pie, iced rhubarb, ice-cream to cup and decorate all with whipped egg white with sugar. Then sprinkle with cane sugar and flame around. Decorate with fresh currant, mint and caramel confetti.



This meal was prepared by the 'Two Killers' (Qubus Hotel Katowice) during the 5th “Silesian Tastes Festival 2010” in Złoty Potok. The Team won 1st place in professional category.