Recipe created by Alexandre Jacques
Alexandre, author of the Lutsubook and writer of the blog www.lutsubo.com has given us his recipe for rhubarb and apricot à la nage.
Ingredients for 2 people:
2 or 3 stalks of rhubarb (depending on their size)
2 or 3 apricots
1 star anise
20 cl of water
130 g of sugar
1. Peel the rhubarb by cutting the stalks into sections of about 6 cm and removing the skin and the threads by pulling gently.
2. Heat the water with the sugar and the star anise. As soon as it boils, place the rhubarb sections and let them cook for about 4 minutes on a very low heat. Check the consistency with the tip of a knife to make sure they are perfectly cooked. Just before turning off the heat, add the apricots cut in 4 pieces lengthwise.
3. Remove the fruits from the syrup and place them in an airtight container. Let the syrup cool then add it in the container. Chill in the refrigerator at least one hour before serving.
4. When ready to serve, arrange the apricots and rhubarb pieces nicely in the serving bowls. Filter the syrup if necessary and pour it over the fruit, dividing it among the two bowls.
Serve immediately and enjoy very chilled.
The recipe is presented in vintage bowls from the selection at Maison Sato.