Gastronomixs

Sweet rhubarb salad

A component that can be served with starters, main courses, and desserts.

Creation by Ralph Blaakenburg, Auberge du Bonheur, Tilburg, the Netherlands.

Sweet rhubarb salad

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Ingredients

500

g

rhubarb

1

dash

raspberry vinegar

As needed:

 

sugar

1

pod

vanilla

1

 

lemon

2

 

cardamom pods

Preparation method

  • Dice the rhubarb very finely (brunoise).
  • Run the leftovers through the juicer.
  • Bring the juice to the boil with a dash of raspberry vinegar, some sugar, and the vanilla, cardamom pods, and lemon peel.
  • Put the diced rhubarb in a vacuum sealer bag and pour in the cooking liquid.
  • Prepare sous vide in the oven by steaming for approx. 3 minutes.
  • Set aside to marinate for at least 1 day.
  • By varying the amount of sugar and vinegar added, you can make the rhubarb suitable for sweet or savoury dishes.

Serving suggestions

  • In savoury dishes with goose liver or duck.
  • As part of a rhubarb dessert with white chocolate and yoghurt.

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