Gastronomixs

Rhubarb crisps

Candied rhubarb crisps.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Rhubarb crisps

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Ingredients

1

kg

rhubarb

1

l

water

1

kg

sugar

Preparation method

  • Boil the sugar and water together to create sugar water.
  • Peel the rhubarb and use a food cutter or mandolin to cut it into very thin slices.
  • Place the rhubarb in the hot sugar water and wait until it turns transparent.
  • Put the rhubarb in a drying oven and dry at 50°C for 24 hours.

Serving suggestions

  • As a crunchy component in a dessert or dessert amuse-bouche.

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