Rhubarb stock
A deliciously tangy yet sweet stock infused with the rich aromas of star anise and tarragon.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
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Ingredients
|
10 |
stalks |
rhubarb |
|
125 |
g |
sugar |
|
250 |
ml |
white wine |
|
500 |
ml |
water |
|
250 |
ml |
lemon juice |
|
3 |
|
star anise |
|
10 |
sprigs |
tarragon |
|
As needed: |
|
xanthan gum |
Preparation method
- Peel the rhubarb and cut into pieces.
- Mix with the other ingredients except for the xanthan gum.
- Infuse gently on a low heat for 20 minutes.
- Pour the mixture through a fine-meshed sieve.
- Season the stock to taste with sugar or lemon juice depending on how sour the rhubarb is.
- Lightly bind the stock with the xanthan gum.
Serving suggestions
- As a basis for further preparation such as a sorbet or jelly.
- As a component in a dessert composition with caramel, raspberry, and star anise.