Gastronomixs

Rhubarb and vanilla syrup

A perfect way to use the remains of rhubarb from another preparation! This makes it a super Waste to Taste component.

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

Makes 300ml.

Rhubarb and vanilla syrup

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Ingredients

250

g

sugar

250

g

rhubarb leftovers

150

g

water

1

 

vanilla pod

Preparation method

  • Caramelise the sugar until you have a light caramel.
  • Add the rhubarb leftovers and deglaze with the water.
  • Add the vanilla pod and allow the mixture to continue boiling until you have a lovely syrupy consistency.
  • Cool down before use.

Serving suggestions

  • As a sauce in a dessert.
  • Use in a dish with components of ice cream, vanilla, and strawberry.
  • Use in a dish with components of sorbet, yoghurt, raspberry.

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