Oyster, Rhubarb, and Pear

James Close

James Close

3rd December 2015

Oyster, Rhubarb, and Pear

Lindisfarne Oyster, with Pear Granita, and Rhubarb


  • 1 large Lindisfarne Oyster
  • Selection of 3 pears, Conference, Comice, Passe Crassane
  • 350g diced rhubarb
  • 500g chardonnay vinegar
  • 570g infused vinegar
  • 650g sugar


The Oyster

Using the Baking parchment, Sous Vide the Oyster at 85 °C and leave to cool for as long as possible

Pear Granita

Peal & juice, the pears, then mix with ascorbic acid & add sugar if needed

Allow to settle and remove scum

Freeze into blocks

Grate using microplane

Rhubarb Vinegar

Heat up rhubarb and chardonnay vinegar

Cover and infuse for 5 days

Add sugar and infused vinegar and simmer for 10 mins

Rhubarb Essence

Chop rhubarb into 4cm batons

Add 3 tbsp sugar

Sous Vide for 1 hour 15 mins at 65 °C

Combine Essence and Vinegar at a radio of 50/50.