Make Bistronomic’s Rhubarb Marmalade
You’ve already made strawberry-rhubarb pie more times than you can count, but the pink and green stalks at the farmers market are still calling your name. Take a page from Chef Martial Noguier of Bistronomic – the French chef whips up rhubarb marmalade to serve on pancakes at brunch, though this marmalade would work just as well on other baked goods… or straight out of the pot with a spoon.
Rhubarb Marmalade
(10-12 servings)
Ingredients:
- 992 g rhubarb diced into 1/3” pieces
- 1 cup sugar
- 12 oz. orange juice
- Zest from 4 oranges
- 3 3/4 T. cornstarch
- 1 vanilla bean, seeds scraped
Directions:
- Combine all ingredients in a large pot.
- Cook gently and stir often until rhubarb is just tender.
- Remove from heat and let cool. Serve.
Bistronomic
840 North Wabash Avenue, Chicago
(312) 944-8400
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