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.
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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.