Gastronomixs

Rhubarb pâte de fruits

This is a classic fruit sweet. Although pâte de fruits is often very sweet, the sourness of the rhubarb adds a delicious contrast in this recipe.

Creation by Joost de Koster, Danny Vanderhoven, Rekem, Belgium.

Rhubarb pâte de fruits

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Ingredients

28

g

pectin

75

g

sugar

700

g

rhubarb coulis

750

g

sugar

150

g

glucose

25

g

citric acid

Preparation method

  • Mix the 75 grams of sugar with the pectin.
  • Boil the rest of the sugar with the rhubarb coulis and glucose.
  • As soon as it is boiling, add the sugar and pectin mixture.
  • Continue boiling to 106°C.
  • Remove the pan from the heat and add the citric acid.
  • Pour into the desired mouldand leave it to firm up.
  • If you like, coat with granulated sugar.

Serving suggestions

  • As a friandise or as part of a dessert.

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