Directions

1. For the ganache: heat 200ml cream in a saucepan and cut white chocolate. add the boiling cream into the chocolate and stir.

2. For the caramel: slowly melt the sugar in a pan without stirring. in a saucepan, heat the cream. When the sugar is melted, remove the pan from the heat, add the cream, butter and salt continuing to stir.
3. For the crumble: In a bowl mix flour, 50gr sugar and cinnamon. Then add cold chopped butter and knead quickly until sand is obtained.
4. Combine the crumble with the cold caramel.
5. For ice cream: whip 500gr cream, add condensed milk gradually, mixing from the bottom up. Place the mixture in the freezer for about 6 hours.
6. Marinate rhubarb with Giusti White Condiment for 12 hours.
7. Serve the rhubarb with ice cream, crumble, pecans, strawberries, and Giusti Balsamic Vinegar.