Rhubarb

    Nr 5-18 180560 Råvarer Rabarber 02

    Rhubarb compote with caramelized meringue, wood sorrel and caramelized buttermilk
    Serves 4
    500 g rhubarb (weigh after cleaning)
    5 dl water
    150 g sugar
    1-2 tsp cornstarch
    1 egg-white
    50 g powdered sugar
    1 handful red wood sorrel
    3 dl buttermilk
    Cut the rhubarb into small pieces and place them in a pot with water and sugar.
    Bring to a boil and let the rhubarb cook for around 10 min until it becomes soft and has boiled down into a compote.
    Mix the cornstarch with a little water and add it to the pot and let it heat thoroughly so that the compote thickens a little.
    Take the rhubarb compote off the heat and place it in a bowl. Set the bowl in the refrigerator and let it get totally cold.
    Put the buttermilk in a pot and bring it to a boil, and let it cook over low heat, so that the buttermilk splits and the whey can be cooked off.
    Let it cook 15-20 min while stirring often, so that the “fat” from the buttermilk begins to caramelize, but without totally burning.
    Take the pot off the heat when you have small caramelized pieces lying on the bottom of the pot. Take the buttermilk pieces out of the pot and let them cool.
    Beat the egg-white in a mixer until totally white and stiff-peaked, add the powdered sugar little by little until you get a firm and stable meringue.
    Put the meringue in a piping bag and cut a small hole.
    Arrange the porridge in deep plates and pipe small toppings of meringue on them, preferably in different sizes.
    Caramelize the meringue-topping with a small torch (crème brule torch), so that they become golden and a little burned on the top (just like when you make marshmallows over the fire).
    Garnish with the caramelized buttermilk in between the meringue toppings and with the red wood sorrel last.
    Serve the dessert immediately, so that the meringues are still a little warm, which gives a good contrast to the cold, fresh rhubarb compote.

    Nr 5-18 180560 Råvarer Rabarber 16Nr 5-18 180560 Råvarer Rabarber 03