Recipe Poached rhubarb with ginger and raspberries
Preparation time:
30 min
Heat treatment time:
30 min
Ingredients
Number of persons: 4 servings
Preparation
- Wash & sterilize your jar & rubber seal.
- Put the chopped rhubarb and the raspberries into the jar, making sure the rhubarb pieces are layered horizontally. Fill in the gaps with the raspberries. Add the stem ginger and the ginger syrup.
- In a pan, melt the sugar with the water until the sugar starts boiling, to obtain a thick sugar syrup, but without any coloration.
- Using a rubber spatula, pour the sugar syrup into the jar over the rhubarb. Close your jar, immerse it in water ( block it with other empty jars and kitchen towels so it won’t move) and proceed to the heat treatment immediately for 30 minutes from boiling point. Then let the jar cool down for a few hours, still immersed in the water.