Gastronomixs

Rhubarb jus

A powerfully-flavoured reduction of rhubarb with notes of caramelised honey.

Creations by Angélique Schmeinck, CuliAir, Velp (The Netherlands).

Rhubarb jus

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Ingredients

1.5

kg

rhubarb

1

 

vanilla pod

5

 

cardamom pods

100

g

honey

Preparation method

  • Run the rhubarb through a juicer.
  • Break open the cardamom pods and remove the seeds.
  • Cut the vanilla pod in half lengthways.
  • Heat up the juice together with the halved vanilla pods, cardamom seeds, and the honey and reduce to a light syrup.
  • Drain through a sieve, collecting the liquid.
  • Leave to cool to room temperature.

Serving suggestions

  • In a composition with saffron, raspberries, and blackberries, for example.
  • In a composition with rhubarb, honey, saffron, and almonds, for example.
  • In a composition with strawberries, citrus fruits, and blueberries, for example.

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