Rhubarb crudité

By briefly placing the rhubarb in ice water it becomes beautifully crunchy without becoming watery in taste.

Makes 1kg.

Rhubarb crudité

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Preparation method

  • Chop the rhubarb into a julienne.
  • Place the rhubarb in plenty of ice water for about 20 minutes.
  • Remove the rhubarb julienne from the ice water and dry in a salad spinner.
  • Serve the same day.

Serving suggestions

  • Combines well with langoustine, blackberries, and ginger.
  • Perfect with components of scallops, butterhead lettuce, and coriander.
  • Use in a composition with trout, shallot, and dill.

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