Gastronomixs

Rhubarb cooked with whisky and vanilla

Rhubarb infused with whisky and vanilla is a heavenly experience. The unique rich flavour of the vanilla pod and the strong flavour of the whisky form an excellent combination with rhubarb.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.

Rhubarb cooked with whisky and vanilla

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Ingredients

500

g

rhubarb

150

ml

whisky

100

g

sugar

1

pod

vanilla

Preparation method

  • Clean the rhubarb and cut into lengths of approx. 10cm in size.
  • Heat the whisky with the rhubarb peel, sugar, and vanilla until the sugar has completely dissolved and the alcohol has evaporated.
  • Put the rhubarb and the liquid in a suitable vacuum sealer bag and pull vacuum.
  • Place in a hot water bath at 72°C and leave to cook for 17 minutes.

Serving suggestions

  • As a component in a dessert with vanilla ice cream.
  • As a component in a dessert with almonds.

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