Ingredients
- 300 g fresh rhubarb150 g sugar500 ml of water300 g fresh strawberries5 g dried hibiscus1 cinnamon stick1 clove2 star anise1 vanilla bean, scraped100 g pomegranate juice10 g icing sugar1 limeOlive oil
Instructions
1. Boil 75 g of sugar with 250 ml of water. Cut the rhubarb into 1 cm thick pieces. Poach the rhubarb simmering in the syrup, keeping it firm. Drain and set aside.
2. Boil 75 g sugar and 250 ml water with the spices. Leave to infuse for 20 minutes and strain through a strainer. Leave to cool on ice for an hour and add the pomegranate juice. Keep in the fridge.
3. Cut the strawberries into quarters, mix with the rhubarb, season with a drizzle of olive oil, lime juice and 20 g icing sugar. Place the mixture in the bottom of bowls and add the fresh spice infusion.
Recipe : Mathieu Morvan (Opera Restaurant)
