Rhubarb cooked in red wine
Creation by Edwin Schellekens, Kruiden en Jasmijn restaurant, Woudrichem, the Netherlands. Makes 2kg.
š½ļø Makes 2000
Ingredients
| 1 l | red wine |
| 400 g | sugar |
| 2 | oranges, juice |
| 1 | lemon, juice |
| 2 kg | rhubarb |
Instructions
Preparation method:
- Boil all the ingredients together, except the rhubarb.
- Set to cool.
- Peel the rhubarb and chop into pieces approximately 4cm in size.
- Place in a vacuum sealer bag with some of the cooking liquid and pull vacuum.
- Poach the vacuum bags in a steamer oven or sous vide bath at 70Ā°C for 9 to 14 minutes.
Serving suggestions:
- Use in a dish with components of avocado, mango, and coconut.
- Use in a dish with components of vanilla, red fruit, and yoghurt.
- Use in a dish with components of citrus, chocolate, and blackberry.