“Salad” du Printemps Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone Sorbet

Preparation info
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Appears in

By Thomas Keller

Published 1999

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Rhubarb Confit

  • ¾ cup sugar
  • ¼ cup plus 2 tablespoons water


For the Rhubarb Confit

Bring the sugar and water to a simmer in a small saucepan. Meanwhile, cut off the ends of the rhubarb, discarding any leaves, and use a paring knife to strip away the strings that run the length of the stalks.

Add the trimmings to the saucepan and simmer for about 2 minutes to infuse the syrup. Strain and discard the trimmings