Recipes

Rhubarb-Celery Confiture

Kristen Murray

Chef/Owner

MÅURICE

Portland
Ore.
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Yield: 
680 g
Ingredients: 
380
g
Rhubarb, Young, Peeled
300
g
Celery, Young
150
g
Sugar
pinch
Sea Salt
1/2
each
Lemon Juice
1
Toss rhubarb and celery in a bowl with sugar and salt to completely coat. Transfer mixture to a copper pot and cook over medium-high heat, stirring frequently, to dissolve sugar and quickly cook fruit. When fruit is just cooked, but not broken down, add lemon juice and ice down. Cover mixture with parchment to adhere like a skin and refrigerate up to 7 days.
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