Raw marinated rhubarb glazed with honey and caraway seeds

Raw marinated rhubarb glazed with honey and caraway seeds

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 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




rhubarb stalks, narrow






caraway seeds



ginger syrup

Preparation method

  • Use a U-shaped vegetable peeler to create thin strips of rhubarb and lay them down so that they slightly overlap.
  • Use a cutter to cut out circles from the rhubarb and set aside in the refrigerator.
  • Toast the caraway seeds, add the honey and ginger syrup, and allow to infuse for half an hour.
  • Glaze the rhubarb with a thin layer of the syrup.

Serving suggestions

  • The glazed rhubarb goes well with red fruits and fruit sorbets.
  • Also goes well with raw crustaceans such as tenderised langoustines.

Previous page