Season’s Eatings: try this recipe for rhubarb

Try this simple yet oh so effective recipe for Rhubarb Ketchup from Hotel La Tour Chef de Partie Sean Parkes.

It goes beautifully with pork belly and would make a wonderful, relaxed dish for weekend entertaining.

Rhubarb Ketchup (for four)

A cross between a jelly and a puree, this is a wonderful side dish to brighten your main course.

Poach 250g trimmed rhubarb until soft. Add 100g apple juice, 8g agar agar and a sprinkle of sugar to taste. Boil for 20 seconds. Place in fridge to set.

Roast pork belly

Salt and score pork belly and roast skin side down on a non-stick tray at 180 C for an hour. Turn and roast until crisp (around another hour).

Once cooked drain the fat, add a ladle of chicken stock and a teaspoon of flour to make a nice meaty sauce.

To serve

Blitz the rhubarb ketchup in a blender until smooth and pour into a bowl. Garnish the pork belly with watercress and a little shaved fennel. Serve with the rhubarb ketchup alongside.



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