Gastronomixs

Rhubarb and vanilla syrup

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

Rhubarb and vanilla syrup

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Ingredients

250

g

rhubarb leftovers

250

g

sugar

150

g

water

1

pod

vanilla

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.

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