Rhubarb Pedro Ximénez gel

500 grams	rhubarb
50 grams	sugar
70 grams	Pedro Ximénez sherry
30 grams	white balsamic vinegar
3 grams	agar powder
5 grams	tarragon

Cut the rhubarb in small pieces and transfer them into a pan. Also add the sugar. Then cover the pan with a lid and heat it up on low heat till the rhubarb falls apart. This takes around 15 to 20 minutes. Once that’s done pour the compote on a sieve that’s lined with a kitchen paper to clarify the broth. Let it drain in your fridge for a couple of hours. Then pour 200 grams of the rhubarb broth into a saucepan and also add the Pedro Ximénez sherry, the white balsamic vinegar, the agar powder and the tarragon. Mix this well and then bring it to a boil for at least 30 seconds. After that pass it through a fine sieve and let it cool down completely in your fridge. Then transfer it into a blender and blend it till smooth. Once smooth transfer it into a bowl. Now vacuum the gel 100% to make it nice and clear. This will intensify the flavor and give a deep color.

Recipe used in magnolia & rhubarb dessert