Poached rhubarb and cherry

(For 4 portions)

• 500gr freshly cut rhubarb
• 2 freshly picked cherries       
• 100g caster sugar            
• 400ml water              
• 1/2 tsp agar agar    
• 2 punnet Kyona Mustard Cress

• Cut the rhubarb to size using the hight of a rectangle or round pastry ring.
• Pour the water in a saucepan with the caster sugar and bring to boil.
• Immerse the cut rhubarb in the boiling syrup, bring back to boil and turn off the heat as soon as the syrup is boiling again. Cover with a plate and let cook/infuse for 6 to 8 minutes
• Place the stick of rhubarb on a tissue paper and put the syrup back on the stove to reduce.
• Once reduced to a good consistency, whisk the agar in the syrup.
• Build the rhubarb using the rectangle pastry ring from the start and pour some warm syrup on top with a small ladle. Place in the fridge to set with the leftover of the syrup.
• Once set, remove the rhubarb stack from the ring and place on the plate.
• Using a little blender, blitz the leftover of the syrup (now set also) to a consistency paste and arrange some dots on the plate.
• Add a few slices of cooked rhubarb, half of a cherry and the Kyona Mustard Cress.
• Serve.

Recipe: Franck Pontais