rhubarb syrup

Place the fructose and grenadine in a medium pan and bring to simmer so that the fructose dissolves.
Remove from heat and let cool.

rhubarb sorbet

Cut the rhubarb stalks into smaller pieces and place in boilable vac pac bag.
Place in water bath set at 75oC for 1h.
Place the rhubarb in Thermomix and blitz on 10 for 5 minutes, pass through a fine sieve.
Check total weight of rhubarb puree, and add equal amount of rhubarb juice.
Add some of the syrup to the rhubarb, check the brix and repeat until it reaches 28° brix.
Once the mixture has reached 28° brix add more rhubarb juice until reaches 22° brix 7. Vac pac in to 1.2kg containers and freeze.
Churn daily to 54 sorbet.

rhubarb meringue

Whisk everything together slowly.
Pipe with a small nozzle and sift with yoghurt powder on top.
Place in the dehydrator until dry.

rhubarb fluid gel

Set the water bath to 65°C.
Place all the ingredients, except the gellan in a large vac pac bag and seal.
Place the bag in the water bath for 30 minutes then immediately remove and place in an ice bath until cool.
Pass the juice through a chinois ensuring you get 1150g of juice, if low add some rhubarb juice to get the correct weight.
At this point check the brix is at 24, if not add some fructose continuing to check until you reach 24 brix.
Place the liquid into the Thermomix and bring to 85°C on speed 4. Add the gellan and blitz for 10 seconds, stop the Thermo lift the lid and scrape the sides and blade of the jug. Continue to blitz for a further 2 minutes on speed 8 to fully incorporate.
Pour the mixture into a deep half gastro then cool over an ice bath.
Regularly stir with a spatula until it is cold and fully set.
Once fully cooled and set place the gel into the Thermomix and blitz on speed 8 for 2 minutes, stop the Thermomix lift the lid and scrape the sides of the jug.
Then continue to blitz for 2 minute more, check for graininess, if so blitz for another minute and check again.
Place the fluid gel into a shallow container and put into the vac pac machine.
Set on program , close the lid and allow the fluid gel to rise to the top of the container then press stop. Repeat this process until the fluid gel no longer bubbles.
Pass through a fine sieve, divide up into 9 pans and refrigerate until required.

olive oil biscuit

Mix the flour, salt, vanilla, cardamom and baking powder in a large bowl using a whisk.
Using a mixer with the paddle attachment, beat the butter and sugar until smooth.
Add the dry ingredients, making sure not to over mix.
Add the egg yolk and olive oil and just bring the dough together.
Cover and allow to rest in the fridge overnight.
Roll the dough between parchment on setting 2 and store in the freezer.
Bake at 150c for 14 minutes then cut and bake again until golden brown.

white chocolate mousse

Heat the milk and dissolve the gelatin.
Pour the hot milk over the white chocolate and mix to make the ganache.
Allow to cool slightly before folding in the semi whipped cream.
Pour into the moulds and freeze.

hibiscus poached rhubarb

Place water, juice and fructose in a medium pan and bring to a simmer at 85°C, check the Brix and add more fructose until it reaches 29oBrix
Remove from the heat, and add hibiscus, cover with clingfilm and let cool on the side, when cooled place in a vac pac bag and leave to infuse 24h in fridge.
Pass the content through chinois.
Bag in 1200g bags.

rhubarb prep

Place 10 portions (10x22cm OR 20x12cm) of the peeled rhubarb stalks into vac pac bags.
Add 300g of poaching liquid per bag.
Sous-vide on program 1.
Store in fridge.

poaching

When needed, set a water bath on 65°C, place a bag into the bath and poach for 20 minutes.
Check if ready, if not leave for another 5 minutes and check again, repeat until ready.
Place directly into an ice bath to stop cooking.
Leave rhubarb in poaching liquid at least 18h before using.
Reserve the liquid for second poaching.

hibiscus infusion

Heat the water to 60c and add the hibiscus.
Allow to cool and infuse for 12 hours.
Strain through muslin and store in the fridge.

black cardamom syrup

Mix all together and bring to a boil.
Infuse, then strain through muslin.

consomme

Mix together and store in the fridge.