top of page

Rhubarb broth



500 grams

frozen rhubarb

50 grams

sugar

1/2

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.




Comentários


Subscribe to the weekly newsletter

Thanks for subscribing!

bottom of page