Rhubarb & sparkling wine broth
Ingredients
- 3 rhubarb stalks 400 grams of cleaned rhubarb
- 200 g sparkling wine
- 60 g cane sugar
Instructions
- Start by trimming the rhubarb stalks and cut them in thin slices. Just be sure not to cut the leaves. Throw these away. In total you need 400 grams of sliced rhubarb.
- Now pour the sparkling wine in a saucepan and let it boil for 2 minutes. We do this to burn off the alcohol.
- Then add the sliced rhubarb to the pan together with the cane sugar. Cover the pan with a lid and bring it to a simmer on a low heat. Let it simmer for a couple of minutes.
- Once the rhubarb is all the way cooked you can drain it on a sieve that’s lined with a kitchen paper. Let it drain for at least one hour in your fridge. Keep both the broth and drained rhubarb. The drained rhubarb is great to use as a compote.
