Thursday, February 11, 2010

Rhubarb Agar Agar




My rhubarb is huge, and ready to eat now! I cooked some for a pie and made some extra juice to make this agar agar.

1 l water

200 g sugar

a few drops of lemon

600 g rhubarb stalks, cleaned and cut into pieces

2 tsp agar agar

Boil the water, sugar and lemon juice. Add the rhubarb and cook until it starts to froth. Drain and use the rhubarb to make pies (or eat by itself). Collect the juice and bring back to boil. Add the agar agar and simmer for 3 minutes.

Pour into a square or rectangular container. Cool. Cut in to squares and store in the fridge. Very refreshing and with a delicate but distinctive taste.



Photos by Alessandra Zecchini ©

3 comments:

  1. That is a beautiful and delicate dessert. Alessandra go to this link here to see them collecting the seaweed in NZ for the agar. http://www.winosandfoodies.com/2007/07/coconut-panna-c.html

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  2. Alessandra,
    I am catching up on reading your blog. These are stunning. If I still had my allotment and the rhubarb there I would have made these this weekend, they look simply divine amd delicate. Truly. If I come across some rhubarb, or the one in my garden coems through, this is on my to make list.

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  3. Uh, come mi piacciono i kanten (si chiamano così?!)!

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