poached rhubarb

peter jackson

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

  • 10 sticks Rhubarb
  • Zest if 1 lemon using a peeler
  • 1.2 litres stock syrup
  • 120ml grenadine

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.