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Rhubarb broth

500 grams

frozen rhubarb

50 grams



empty vanilla pod

First cut the empty vanilla pod in smaller pieces and mix it with the rhubarb and the sugar. Now transfer it in a bowl and cover it very tight with plastic wrap. Heat it up on a double boiler for around 3/4 hours on a low heat. Once that’s done remove the plastic and pour the broth on a sieve that’s lined with a kitchen paper. Let this drain overnight in your fridge. Then when necessary bind the broth with a knife tip of Xanthan gum to make it a big thicker and less fluid. This way the flavor will stick and not fade so fast.


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