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

Name: “Salad” du Printemps Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone Sorbet
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 1 cup sugar; 2 cups water; Pinch of salt; ½ lemon; 1 small fennel bulb; 2 stalks rhubarb; ¼ cup plus 2 tablespoons water; ¾ cup sugar; ¼ teaspoon vanilla extract; 1 large egg white; 4 tablespoons plus 2 teaspoons all-purpose flour, sifted; ¼ cup powdered sugar; 2 tablespoons (1 ounce) unsalted butter, at room temperature; ¼ cup fresh lemon juice; 2¼ cups Simple Syrup (see Note), cold; 1 pound mascarpone, at room temperature; Fennel Oil, in a squeeze bottle; Powdered sugar, in a shaker; ½ cup navel orange sections (use small navel oranges); ½ cup parisienne balls of strawberry

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

Rhubarb Confit

¾ cup sugar
¼ cup plus 2 tablespoons water

Europe
France
Mediterranean
Vegetarian

Method

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