- 10 sticks Rhubarb
- Zest if 1 lemon using a peeler
- 1.2 litres stock syrup
- 120ml grenadine
poached rhubarb
peter jackson
14th December 2011
poached rhubarb
Cook gently not allowing to boil around 65-70 for around an hour, where starting to go tender.
A...
Ingredients
Method
Cook gently not allowing to boil around 65-70 for around an hour, where starting to go tender.
Alternate
Place rhubarb in a vac pac bag with the lemon strips and 3tbp of the stock syrup grenadine mix and cook at 65oc in a water bath for 50mins
Cool down immediately
This will keep up to a week like this.
