- • Freshly cut rhubarb 500g • Freshly picked cherry 2 pieces • Caster sugar 100g • Water 400ml • Agar agar 1/2 tsp • Kyona Cress 2 punnets
Poached Rhubarb, cherries
Poached Rhubarb, cherries
120 min
Kyona Cress
Ingredients
Method
• Cut the rhubarb to size using the hight of a rectangle or round pastry ring.
• Pour the water in a saucepan with the caster sugar and bring to boil.
• Immerse the cut rhubarb in the boiling syrup, bring back to boil and turn off the heat as soon as the syrup is boiling again. Cover with a plate and let cook/infuse for 6 to 8 minutes.
• Place the stick of rhubarb on a tissue paper and put back the syrup on the stove to reduce.
• Once reduced to a good consistency, whisk the agar in the syrup.
• Build the Rhubarb using the rectangle pastry ring from the start and pour some warm syrup on top with a small ladle. Place in the fridge to set with the leftover of the syrup.
• Once set, remove the rhubarb stack from the ring and place on the plate.
• Using a little blender, blitz the leftover of the syrup (now set also) to a consistency paste and arrange some dots on the plate.
• Add a few slices of cooked rhubarb, half of a cherry and the Kyona Cress.
• Serve.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
