65°C rhubarb

Cooking rhubarb at a low temperature gives it a pure flavour and a nice bite.
There are many different types of rhubarb, often green on the inside, but there are also varieties that are red through and through. You can always add a little bit of beet juice to make your rhubarb extra red.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Makes 4kg.

65°C rhubarb

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Preparation method

  • Peel the rhubarb and cut into chunks. Keep the peel.
  • Bring the sugar, water, and rhubarb peel to the boil.
  • Strain the peel from the sugar water.
  • Place the rhubarb pieces with the infused sugar water in a vacuum sealer bag, pull vacuum, and cook the rhubarb at 65°C for 25 minutes.
  • Allow the rhubarb to cool and cut into even smaller pieces vertically along the fibres. 

Serving suggestions

  • As a component in a dessert, e.g. with strawberries, yuzu, and white chocolate.
  • As a component in a dessert, e.g. with avocado, vanilla, and yoghurt.
  • As a component in an amuse-bouche, e.g. together with smoked salmon.

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