Rhubarb Ribbons
The sweet-tart flavor of these pink ribbons makes them a wonderful accent. They are fun with cheese courses where their crunch is a nice contrast to the creamy texture of the dairy. Their lightly tangy flavor is delicious with sweetbreads and game. They also make a beautiful garnish for a panna cotta, rice pudding, or slice of cheesecake. Sprinkle them with a little togarishi (a Japanese spice blend) before drying and use them to garnish crab salad. A hint of Old Bay seasoning can make them the perfect accompaniment for bay scallop risotto or fish cakes. Sprinkle them with sparkling sugar and they can become gorgeous tuiles to be eaten alone or perched on top of a sweet lemon tartlet.
Recipe information
Yield
makes at least 24
Ingredients
Preparation
Step 1
Combine the rhubarb, glucose, grenadine, and salt in a pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the rhubarb is tender and bright, about 10 minutes. Transfer to a blender and puree until silky smooth. Strain into a metal bowl to remove any rhubarb fibers and cool in an ice bath. Refrigerate for at least 30 minutes.
Step 2
Spray 24 (1 × 4-inch) acetate sheets or foil strips with cooking spray and wipe them lightly with a paper towel to remove any excess. Use an offset spatula to spread the rhubarb base as thinly and smoothly as possible on the strips of acetate or foil. Place them in a dehydrator and dry for 1 hour. The rhubarb should be completely dry and come off the acetate cleanly with only a little help from an offset spatula. If it is not ready, continue drying until it reaches this stage. Alternatively, set your oven to the lowest possible temperature and let the sheets dry out for at least 2 hours until the desired texture is reached. Immediately shape the ribbons into coils around the handle of a wooden spoon, slide them off onto a baking sheet, and let cool. Store in an airtight container.
