Rhubarb confit
A basic rhubarb jam, used as the filling for a strawberry and rhubarb sandwich.
Ingredients
frozen rhubarb in pieces or fresh rhubarb
400 g
caster sugar
60 g
lemon juice
40 g
ground cloves
1/4 g
Instructions
1
Step 1
The day before, cut the rhubarb into 1.5 cm pieces and macerate with the sugar.
2
Step 2
The next day, drain it and cook it down into a purée with the lemon juice and ground cloves. Let cool, then blend. Refrigerate.
