Gastronomixs

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.

Rhubarb stock

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Ingredients

10 

stalks 

rhubarb 

125

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. 

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