Gastronomixs

Rhubarb purée with cardamom

A wonderfully tart rhubarb purée with the bold flavour of cardamom.

Makes 1100g.

Rhubarb purée with cardamom

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Ingredients

1

kg

rhubarb

250

ml

pomegranate juice

150

g

sugar

12

 

cardamom pods, finely chopped

Preparation method

  • Place the rhubarb, pomegranate juice, sugar, and cardamom in a pan and place on low heat.
  • Reduce until the thickness of a compote.
  • Purée in a blender until smooth.
  • Store the purée in piping bags or in a plastic container in the refrigerator.

Serving suggestions

  • Delicious in a composition with components of vanilla, olive oil, and almond.
  • Perfect with raspberry, pistachio, and hibiscus.
  • Combines well with quark, white chocolate, and lavender.

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