Gastronomixs

Raw marinated rhubarb glazed with honey and caraway seeds

Raw marinated rhubarb glazed with honey and caraway seeds

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Ingredients

2

 

rhubarb stalks, narrow

300

ml

honey

2

tbsp

caraway seeds

50

ml

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.

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