Advertisement
Rhubarb Glass
Preparation info
- Makes
6 pieces
- Difficulty
Easy
Appears in
Published 2023
Ingredients
195 g 33 g 28
Method
In a pan, heat the rhubarb purée with the isomalt, icing sugar and glucose until the sugars are dissolved.
Thinly spread onto silicone mats and dehydrate at 70°C for 10 hours until hard. You can’t really get the same results without a dehydrator.
Break or cut into pieces.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Components
- Rhubarb Glass
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe