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

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