Rhubarb makes a career
There is hardly a gourmet temple that can afford to have no rhubarb on the menu in the spring without being uncreative. There were times when we did not like it, if we could make out of the leaves wide hats ...
Cake baked almost every nut of it, but most of the time the first attempt was too sour, and when you had the courage to bake another, the rhubarb was already shot. And so no one got properly exercise with it. Some have even ventured to compote and jam. But never pure, always with apples or apricots.
Panna cotta with poached rhubarb and strawberry jus
Today, however, it subtly emphasizes the taste of fine foie gras of ducks or geese - as a mousse, poached or as a cooked essence. It also comes to fame as a jelly, as a compote with strawberries or even crunchy dried as wafer-thin long chopsticks to decorate refined rhubarb desserts. And when all these delicacies have been prepared with professional skill and the necessary love, one can hardly believe that the old, primitive rhubarb can be so good. He has his time just now, you should enjoy it in all its forms.
For example Rhubarb in vanilla poached to foie gras and other poultry pies: First I cook a syrup. For this I take each 125 milliliters of orange and lemon juice, 100 milliliters of water, 200 grams of sugar, the zest of a quarter of an orange and a quarter of lemon (both, of course, unsprayed).
Then I slit open a vanilla bar with a small sharp knife and scratch out the marrow. In addition, a few mint leaves, a touch of cinnamon and the peeled shells of rhubarb come in the pot. All together, I cook for 25 minutes, let it drain well in the sieve - and get about 150 milliliters of perfect syrup to poach rhubarb.
For this I cut fine stems into strips six centimeters long and three millimeters small and poach them in the syrup for one to two minutes. Then drain in a sieve. For compote I peel three rods of rhubarb, poach it in the syrup and then purée everything with the hand blender. The puree is chilled and then served with the poached stems together to the pâté.
And how about one Panna cotta to poached rhubarb? For six to eight people I dip 2 1/2 gelatine leaves in plenty of cold water. Then I mix in a whipping kettle: 200 grams of cream, 170 grams of crème fraîche, 150 grams of mascarpone, 100 grams of sugar, the pith of a vanilla pod and a teaspoon of fresh lemon juice. I heat this mass over a water bath until it is lukewarm. Then I squeeze out the gelatine, dissolve it in two teaspoons of hot water and carefully lift it with a whisk under the lukewarm cream mixture. Continue to beat over the water bath until everything is 80 degrees hot, then pass through a hair sieve. Immediately pour the mass into small soufflé dishes and let it rest in the fridge for at least six hours.
There is not only the rhubarb, I'm also still one Erdbeerjus: Wash, clean and quarter 500 grams of fruit and bring to boil in a small saucepan with one to two tablespoons of sugar and a little water. Simmer for five to six minutes, then remove from heat. Once everything has cooled, I pass it through a sieve and catch the juice. To serve, I throw a panna cotta into the center of a cold dessert plate, arrange it with the poached rhubarb strips and a little strawberry juice and serve immediately. Bon appétit and see you next time!
Tip: The rhubarb syrup also tastes like a cool drink: for example with some mineral water and also with a dash of vodka.
