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World Beer Cup

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Rhubarb with strawberries and Cuvee des Jacobins Rouge

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rhubarb strawberry cuvee des jacobins rouge beer recipe bockor
  • 4 pcs rhubarb
  • 100 gr water
  • 100 gr sugar
  • 1 el rosehip
  • 150 gr strawberries
  • 100 gr soft curd cheese
  • 5 cl liquor of Verbena
  • 25 gr powdered sugar
  • zeste of 1/2 lemon


  • 15 cl Cuvee des Jacobins
  • 20 gr sugar
  • 5 cl water


  • 15 cl Cuvée des Jacobins
  • 20 gr sugar
  • 5 cl water
  • 1,5 gr agaragar
  • Cut the rhubarb in pieces of 5 cm
  • Put in a deep oven tray next to each other
  • Boil water and sugar and add the rosehip
  • Cover the rhubarb with this mix
  • Put in the over for  8 minutes on 150 ° and let cool down


  • Mix the ingredients, put in the freezer, stir once in a while


  • Mix beer, water and suger
  • Let it boil and add the agaragar
  • Let it cool down and mix to a fluid jam
  • Mix soft curd cheese, powdered sugar, liquor and lemon
  • Wash the strawberries and cut them
  • Put on a plate like on the picture

Serve with a magnificent Cuvee des Jacobins Rouge