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.
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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.