Rhubarb and apple

Rhubarb and apple

This elegant rhubarb cordial from Andy Beynon is made by infusing rhubarb in a light syrup for three days with aromatics, before topping with an apple foam made from freshly pressed apple juice.
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  1. Step 1

    Trim the ends of the rhubarb and roughly chop into even chunks
  2. Step 2

    Bring the sugar and water to a simmer in a pan, stirring to dissolve the sugar
  3. Step 3

    Once at a boil, add the rhubarb, rose, juniper berries and black pepper. Remove the pan from the heat and leave to infuse for 20 minutes
  4. Step 4

    Add the thyme and squeeze in the lemon, then add the lemon half into the mix. Transfer to a container, cover and, once cool, let infuse in the fridge for three days.
  5. Step 5

    After three days pass the infused rhubarb cordial through a fine sieve and set aside
  6. Step 6

    Juice the diced apples – you should get around 500ml of juice. Cook the 500ml juice down until syrupy, and then pass through a sieve
  7. Step 7

    Bloom the gelatin in water, and then set aside
  8. Step 8

    Heat up a small amount of the reduced apple juice with the caster sugar, and cook over a low heat until the sugar has dissolved. Add the gelatin and stir until the gelatin has dissolved, then add the rest of the apple juice and the citric acid
  9. Step 9

    Pass the juice mixture through a sieve. Add the juice mixture to a whipping siphon and add a charger
  10. Step 10

    Serve the rhubarb cordial in a small glass, topped with the apple foam