Vanilla Glavored Rhubarb
With nectarine compote, berries, crispy tuile
Preparing the fruit
- 2 pounds 3 ounces rhubarb (1 kg)
- 1 vanilla bean, split and scraped
- 1 quart water (1 liter)
- 7 ounces sugar (200 g)
- 2 pounds 3 ounces nectarines (1 kg)
- 5 1/4 ounces sugar (150 g)
- butter (SQ)
Making the crunchy tuiles
Finish and presentation
- wild strawberries
- strawberry juice
Step 1: Preparing the fruit
Peel the rhubarb, cut into same length segments (4 inches or 10 cm). Combine water, sugar, and the scraped vanilla bean with seeds and bring to a boil to make a syrup. Poach the rhubarb in the syrup on very low heat until the stalks are tender (about 20 minutes).
Cut the nectarines into pieces and remove pits. Brown the nectarine pieces in some butter, sprinkle with sugar and leave to simmer. Let cool and set aside in the refrigerator until needed.
Step 2: Making the crunchy tuiles
Mix ingredients in the following order: sugar, flour, strawberry juice, melted butter. Chill the mixture. Spread on a Silpat mat and bake at 356°F (180°C). Cut into pieces as needed.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse