David Chang, Peter Meehan

Poached Rhubarb

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in

#27Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

Ingredients

  • 675 g rhubarb, peeled and cut into 2.5cm pieces
  • 750 ml bottle elderflower syrup
  • The juice strained from

Method

  1. Preheat the oven to 105°C/Gas low.
  2. Combine the rhubarb, elderflower syrup, lychee juice and sugar in a medium oven proof saucepan and cover with a lid. Poach the rhubarb in the oven for 35 minutes, until tender.
  3. Remove the pan from the oven a