Rhubarb and grapefruit gel

This gel is a nice addition to sweet desserts.
The bitter flavour of the grapefruit juice makes the acidity of the rhubarb more subtle.

Creation by Joost de Koster, Danny Vanderhoven, Rekem, Belgium.

Makes 1500g.

Rhubarb and grapefruit gel

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rhubarb coulis






agar agar



grapefruit juice

Preparation method

  • Boil the rhubarb coulis, sugar, and agar agar until the agar agar has completely dissolved.
  • Heat the grapefruit juice to 60°C.
  • Add the rhubarb mixture to the grapefruit juice and mix thoroughly.
  • Pour the mixture into a tray and cool in the refrigerator for at least an hour.
  • When the basis has set, mix in a thermo blender on setting 10 for 2 minutes until smooth.
  • Pass through a fine sieve.

Serving suggestions

  • Use in a dish with components of lobster, nasturtium, and dill flowers.
  • Perfect in a dessert with strawberries, mascarpone, and white chocolate.
  • As a subtle sour component in an amuse-bouche with raw fish, kohlrabi, and chervil.

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