Recipe Sweet and savory rhubarb

1. Wash the rhubarb then remove the ends. Cut the rhubarb into sticks up to the terrine.
2. Fill the terrine with rhubarb sticks and add water to the line.
3. Put back the water in a container to be able to weigh it and add the sugar (10% of the total water), salt (5% of the total water), mix everything well to dissolve the sugar and salt in the water. 
4. Pour the mixture into the terrine filled with rhubarb and place a piece of cling film so that the rhubarbes remain submerged. Close the terrine. 
5. Let the terrine ferment at room temperature. After a week, taste the rhubarbes. When the taste is suitable, place the terrine in the fridge to consume quickly. 

Find all the steps of this recipe in the replay of Workshop n ° 1 Live jar.