Rhubarb Stock
A tangy-sweet rhubarb stock infused with star anise and tarragon — a great base for sorbets, jellies or dessert compositions.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutrition
per per 300 g portion70
Calories
0g
Protein
16g
Carbs
0g
Fat
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 |
Instructions
Makes 1250 ml
- 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 with caramel, raspberry and star anise.
- As a component in a dessert with strawberry, rhubarb and ice cream.