VANILLA-POACHED RHUBARB WITH KELLY MENCIN AND JACKIE DE LA BARRERA, RADIO BAKERY
Well worth lining up for, Radio Bakery is packed on a Tuesday morning. We stopped by to see how Kelly and Jackie bring seasonal ingredients into their classic croissants. Right now, it’s Poached Yorkshire Forced Rhubarb — a highlight from our Forced Rhubarb pastry collaboration with Kelly last year. They like working with forced rhubarb because of its slight tartness and the sweetness it takes on with the vanilla poaching liquid and the vibrant pink hue, which makes it a real showstopper for any dessert. Croissants are a time-consuming process from start to finish, so if you aren’t in the spirit to laminate dough, this poached rhubarb is incredibly versatile: they suggest using it as a component for cakes, pavlovas or even paired with ice cream and sorbet.
VANILLA POACHED RHUBARB
Ingredients
500 grams Forced Rhubarb
500 grams Granulated Sugar
500 grams Water
1 Vanilla Bean, Split and Scraped
25 grams Campari
Method
- Set oven to 350 degrees.
- Combine sugar, water, and vanilla bean in a pot and bring to a boil.
- Turn off the heat and whisk in the Campari.
- Cut the rhubarb into two-inch-long sticks, splitting lengthwise if any of the rhubarb stalks are too thick.
- Pour the simple syrup over the rhubarb in a shallow pan so that the
- rhubarb is covered about halfway.
- Poach in the oven for about 15 minutes, or until the rhubarb is tender enough to puncture with a fork. Cool completely, and store in its poaching liquid.
- To make a glaze, reserve some of the liquid in a pot and reduce over medium heat until thick and syrupy.
- Cool and season with lemon juice and more Campari to taste.
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