Rhubarb broth
Ingredients
- 500 g frozen rhubarb pieces
- 50 g sugar
- 0.5 empty vanilla pod
Instructions
- First cut the empty vanilla pod in smaller pieces and mix it with the rhubarb and the sugar. Now transfer it in a bowl and cover it very tight with plastic wrap.
- Heat it up on a double boiler for around 3 to 4 hours on a low heat. Once that’s done remove the plastic and pour the broth on a sieve that’s lined with a kitchen paper.
- Let this drain overnight in your fridge.
- Then when necessary bind the broth with a knife tip of Xanthan gum to make it a big thicker and less fluid. This way the flavor will stick and not fade so fast.
