Marinated rhubarb with martini syrup and crème fraîche
Rhubarb is a vegetable with a crispy acidic and slightly bitter flavour. Surprisingly, it is used quite often in desserts, but we recommend making the rhubarb slightly sweeter. In this recipe, we do that by marinating the rhubarb in a syrup of Martini Rosso and sugar, after which, we briefly roast the rhubarb stems on the Big Green Egg!
For the marinated rhubarb
- 100 ml Martini Rosso
- 200 g sugar
- 500 g thin rhubarb stalks
- 250 ml crème fraîche
- 4 mint tops
PREPARATION IN ADVANCE
- Heat the Martini and dissolve the sugar in it whilst stirring. Clean the rhubarb and halve the stalks. Prick them using a fork with sharp tines then put them in a dish. Pour the warm Martini onto the rhubarb and marinate for 4 hours.
- Heat the Big Green Egg with the Cast Iron Grid to 170°C. Drain the rhubarb (retaining the marinade) and roast both sides of the stalks for approximately 10 minutes on the EGG’s grid until the rhubarb has softened. In the meantime, reduce the marinade to a syrup and whip the crème fraîche until stiff.
- Distribute the rhubarb across the plates and pour the syrup over it. Add a quenelle of crème fraîche and garnish with mint.
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