Gastronomixs

Rhubarb gel

The bitterness of the grapefruit juice makes the acidity of the rhubarb come out more subtle.
There are many different types of rhubarb, often green on the inside, but there are also varieties that are red through and through. You can always add a little bit of beet juice to make your rhubarb extra red.

Makes 1l.

Rhubarb gel

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Ingredients

750

g

rhubarb juice

60

g

sugar

11

g

agar agar

250

g

grapefruit juice

Preparation method

  • Bring the rhubarb juice, sugar and agar agar to a boil and cook for 3 minutes stirring continuously.
  • In the meantime, heat up the grapefruit juice to 80°C and poor in the rhubarb juice whilst stirring.
  • Pour the mixture into a big tray and allow to set in the fridge.
  • Break up the rhubarb jelly and blend on full speed until the gel is completely smooth.
  • Sieve the gel through a fine sieve and store in the refrigerator.

Serving suggestions

  • Use in a dish with components of lobster, nasturtium, and dill flowers.
  • Perfect in a dessert of strawberry, white chocolate, and mascarpone.
  • As a subtle tart component in an amuse bouche of raw fish, kohlrabi, and chervil.

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