Gastronomixs

Rhubarb jelly

Creation by Maurits van der Vooren, restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Rhubarb jelly

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Ingredients

500

g

rhubarb juice

30

g

icing sugar

2

g

salt

35

g

Vegetal Sosa

Preparation method

  • Wash the rhubarb stalks.
  • Run them through the juicer.
  • Boil 500g of rhubarb juice with the salt, icing sugar, and vegetal.
  • Pour out thinly onto a tray.

Serving suggestions

  • Serve as part of a main course with duck cooked on the carcass and other rhubarb structures.

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