Poached Rhubarb

YIELD: 8 portions

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INGREDIENTS:

200g Rhubarb

2g Ginger (micro planed)

100g stock syrup (equal parts of sugar and water, brought to the boil, so sugar dissolved, use unrefined sugar if possible)

METHOD:

  1. Place rhubarb, ginger and syrup in to a sous vide bag.

  2. Poach at 65 degress for 45mins until cooked but with a little bite.

  3. Slice the rhubarb 5mm thick and preserve the poaching liquid.

  4. Reduce down the cooking liquid to a glace and add the rhubarb.

  5. Place in container with syrup and refrigerate until use.