Gastronomixs

Rhubarb cooked in red wine

Creation by Edwin Schellekens, Kruiden en Jasmijn restaurant, Woudrichem, the Netherlands.

Rhubarb cooked in red wine

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Ingredients

1

l

red wine

400

g

sugar

2

 

oranges

1

 

lemon

2

kg

rhubarb

Preparation method

  • Boil all the ingredients together.
  • Set to cool.
  • Squeeze the orange and lemon above the pan.
  • Peel the rhubarb and chop into pieces approx. 4cm in size.
  • Place in a vacuum sealer bag with some of the cooking liquid and pull vacuum.
  • Poach the vacuum bags in a steamer oven at 70°C for 9 to 14 minutes.

Serving suggestions

  • As a component in a dessert.

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