Clever Ideas from • @garnishlab_ Rhubarb’s Back Baby, Oh Yes

Ingredients

Here’s some inspiration to create garnishes with it, along with a few tips to do it in a sustainable way 🤤

Directions

COMPRESSED RHUBARB

Super simple, super sexy!

Just slice up some rhubarb and pour over a bit of rhubarb juice mixed with a splash of Banyuls vinegar. Vacuum seal it, that’s what will change the texture and intensify the flavor! Shape it however you like. Easy win!

RHUBARB SORBET

No Pacojet? No sorbetière? Not a problem.

This trick lets you serve frozen rhubarb that melts in your mouth, to serve on the side of a cocktail, in this case a milk punch.

Juice the rhubarb, freeze it in small quantities, when frozen blend it!

Just one tip, before serving, use an electric spice blender to give it a nice churn and a smooth texture.

RHUBARB LIGHT GEL

An easy alternative to lime juice to do your rim!

Use rhubarb juice instead and turn it into a gel by adding some xanthan gum for a sticky texture without changing the taste!

RHUBARB POWDER

Don’t toss that leftover pulp!

Dry it out, blitz it, and boom, you’ve got a delicious rhubarb powder. Sprinkle it on a Ramos, a sour, or rim your glass with it!

ciao ✌️