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Rhubarb Tuile
Preparation info
- Makes
one
30 x 40 cm baking tray (sheet) - Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Ingredients
40 g 1½ oz 10 g ¼
Method
- Mix the sugar and pectin together in a small bowl. Put the rhubarb purée in a saucepan and bring to the boil. Take off the heat and whisk in the sugar and pectin. Return to the heat and bring back to the boil, stirring continuously. Cook for 1 minute, then take off the heat. Spread out thinly on a non-stick baking mat using a step palette knife. Place in a dehydrator at 60
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