Gastronomixs

Pickled rhubarb

Pickling the rhubarb softens the acids in the rhubarb.

Recipe for 1 kg.

Pickled rhubarb

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Ingredients

1,3

kg

rhubarb

140

g

white wine vinegar

300

g

mirin

70

g

sugar

15

g

rice vinegar

15

g

salt

Preparation method

  • Cut the rhubarb in to 15 cm long pieces. 
  • Cut the pieces length ways on the meatslicer, to about 1 mm thick.
  • Bring the white wine vinegar, mirin, sugar, rice vinegar and salt to a boil.
  • Allow the liquid to cool to 75°C.
  • Placet he rhubarb into a vacuum bag or jar and fill up with the hot liquid.
  • Seal the jar or vacuum bag.
  • Save in the refrigerator until needed.

Serving suggestions

  • Use in a composition with component of shiitake, smoked eel and broad beans.
  • Perfect in a starter with scallops, hazelnut and hibiscus.
  • As a tart component in composition with asparagus, butter and lobster.

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