65-degree rhubarb
Cooking rhubarb at a low temperature gives it a pure flavour and a nice bite.
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1 |
l |
water |
|
1.5 |
kg |
sugar |
|
4 |
kg |
rhubarb |
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 an amuse-bouche, e.g. together with smoked salmon.