Gastronomixs

Confit of rhubarb with orange and tarragon

The rhubarb is cooked at a low temperature to maintain its shape and bite.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Confit of rhubarb with orange and tarragon

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Ingredients

200

g

rhubarb

30

g

freshly squeezed orange juice

10

g

Cabernet Sauvignon vinegar

50

g

sugar

5

leaves

tarragon

Preparation method

  • Boil the orange juice, vinegar, sugar, and tarragon until you have a syrupy consistency.
  • Leave the syrup to cool.
  • Chop the rhubarb into 1cm pieces, arrange in a vacuum sealer bag, pour in the syrup, and pull vacuum.
  • Cook at 61°C for approx. 20 minutes, depending on the thickness of the rhubarb.

Serving suggestions

  • Can be used in both sweet and savoury dishes. Delicious with venison in savoury dishes, or with strawberries in sweet dishes.

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