Poached Rhubarb, cherries

Koppert Cress

Koppert Cress

Standard Supplier 8th October 2020
Koppert Cress

Koppert Cress

Standard Supplier

Poached Rhubarb, cherries

120 min

Kyona Cress


  • • Freshly cut rhubarb 500g • Freshly picked cherry 2 pieces • Caster sugar 100g • Water 400ml • Agar agar 1/2 tsp • Kyona Cress 2 punnets


• 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.

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