- • 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
