Rhubarb, rhubarb, rhubarb
Serves 4–6
Rhubarb purée
- 2 kg rhubarb
- 50 g water
Rhubarb mousse mousse
- 400 g whipping cream (the fresher the better)
- 100 g sugar
- 200 g rhubarb purée
- 1 leaf gelatine
Rhubarb tuile
- 40 g melted butter
- 100 g sugar
- 50 g rhubarb purée
- 60 g flour
Rhubarb compote
- 600 g rhubarb purée
- 250 g jam sugar
- 100 g dark syrup
- 1 vanilla pod
- 250 g rhubarb, peeled and cut (let it sit with a small amount of sugar)
- Garnish Mint
- Dried berries
To prepare the rhubarb purée, cut the ends off the stalks and cut the stalks into pieces. Put them in a pan and pour water on top. Cover the pan with a lid and let simmer until the rhubarb is tender. Press through a fine sieve. Cool the purée.
To prepare the rhubarb mousse, bring the whipping cream and sugar to a boil. Remove from heat, add the rhubarb purée and swollen gelatine. Stir through and let cool almost completely. Drain through a fine sieve and pour into a mould. The mousse should set overnight before serving.
To prepare the rhubarb tuile, melt the butter. Combine sifted flour and sugar. Add the rhubarb purée and finally melted butter. Stir until the mixture is smooth. Put in the refrigerator for at least one hour to set. The batter may be used for a maximum of 1 week. To bake, pre-heat the oven to 180 °C. Spread a thin layer of batter on a silicone bakeware and bake for about 5 minutes. Let cool for a few minutes before removing from the silicone.
To prepare rhubarb compote, combine rhubarb purée, sugars, syrup and vanilla in a pan. Simmer on low heat, stirring occasionally, for about 20 to 30 minutes. Add the rhubarb that has been sitting in sugar and cook on low heat for about 5 minutes, stirring gently. Cool immediately over an ice-water bath to avoid overcooking the rhubarb.