Gastronomixs

Rhubarb rolls with mango caramel

Rhubarb goes well with tropical fruits. In this component it is combined with mango. By cooking it in the caramel, the rhubarb acquires a velvety texture.

Rhubarb rolls with mango caramel

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Ingredients

5

 

rhubarb stalks, wide

350

g

sugar

100

ml

mango purée

1

whole

cinnamon

1/2

pod

vanilla

Preparation method

  • Allow the sugar to caramelise.
  • Add the mango purée, cinnamon, and vanilla and leave to infuse at low heat.
  • Peel the rhubarb in long ribbons and roll them up so that they fit into flexipan trays with half spheres measuring 6cm in diameter.
  • Place 2.5 tablespoons of caramel into each mould and press the rhubarb rolls into them.
  • Cook the rhubarb in an oven at 180°C for 18 minutes.

Serving suggestions

  • The rhubarb goes well with various types of ice cream such as spice-flavoured ice cream.
  • It also goes well with pure chocolate components.

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