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1
To make the caramel, butter a cookie sheet and set aside.
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2
In a heavy skillet over medium-high heat, caramelize the sugar by cooking it while stirring frequently, about 10 minutes.
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3
The caramel should be golden brown.
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4
Remove from heat.
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5
Add the almonds and hazelnuts.
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6
Return pan to low flame and cook, stirring, for 2 minutes.
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7
Add vanilla bean slivers and remove from heat.
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8
Pour the caramel onto the cookie sheet.
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9
Let it cool and harden.
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10
With a sharp, heavy knife, mince the caramel well.
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11
(Do not use a food processor because it will turn the caramel into powder.)
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12
You should have about 3/4 cup of crushed caramel.
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13
Spread the mixture over a baking sheet and set aside.
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14
To make the soup, place the 12 cups of chopped rhubarb and the vanilla bean in a pot and cover with 8 cups water.
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15
Add 2 cups of the sugar.
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16
Bring to a boil, reduce heat, and simmer for 90 minutes.
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17
When the liquid has cooked for about 15 minutes, remove the vanilla bean and squeeze out the tiny black seeds inside into the pot.
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18
To do this, pinch the bean with your thumb and forefinger and run your fingers down the length of the bean.
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19
Toss the skin back into the pot.
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20
Meanwhile, place the 3 cups of rhubarb garnish in a pot and add 3/4 cup water and 3 tablespoons of sugar.
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21
Bring to a boil and simmer until soft, 2 to 3 minutes.
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22
When the rhubarb is cooked, remove the pot from the heat, and place it in a bowl filled with ice and water to stop the cooking.
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23
When the other rhubarb soup mixture has finished cooking, strain it through a fine sieve or chinois (do not press the solids).
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24
You should have about 7 cups of liquid.
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25
Chill thoroughly.
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26
Before serving, season the soup and the rhubarb garnish slices with sugar and lemon juice.
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27
To serve, place equal amounts of the rhubarb garnish in serving bowls.
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28
Add equal portions of the minced strawberries.
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29
Ladle over the soup mixture.
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30
Place a scoop of vanilla ice cream in the center of the crushed caramel, and roll it to coat.
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31
Place the ice cream in the center of the soup, and sprinkle a little more caramel over the top.
