Rhubarb stewed in rose syrup

This is a delicious variation on traditional stewed rhubarb. This recipe combines the sour taste of rhubarb with the intense flavour of rose syrup. The flavours enhance one another to create an exciting contrast.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.

Makes 15 pieces.

Rhubarb stewed in rose syrup

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rose syrup



ras el hanout




Preparation method

  • Clean the rhubarb and cut into lengths 10cm in size.
  • Fry the rhubarb with ras el hanout on a medium high heat until it releases moisture.
  • Add the rose syrup and cook on a low heat for 5 minutes.
  • Remove the rhubarb from the pan and mount the remaining syrup with knobs of butter just before serving.

Serving suggestions

  • As part of an amuse-bouche or starter, e.g. with duck or goose liver.
  • Serve with roasted pork belly.
  • As a vegetable garnish, e.g. with wild duck or pigeon.
  • Combines well with bitter chocolate.

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