Gently poach the rhubarb, cut into sticks, in 500 g strawberry coulis until perfectly cooked yet still crunchy and candied. Reserve.
Boil the milk (50 cl) with the powdered sugar (125 g). Add the egg yolks and cook to the nappé stage. Stir in the whiskey, then churn in an ice cream maker until set.
Hull the strawberries and cut into bevel slices. Arrange in a circle on the plate. Cut the reserved rhubarb sticks on the bias into 2 cm pieces and place around the strawberries. Drizzle with very cold strawberry coulis (700 g total as needed). Add a quenelle of whiskey ice cream and a dollop of thick crème fraîche. Finish with diced candied angelica.
A signature creation by Chef Hubert, drawing on decades of fine dining expertise.
