Rhubarb with vanilla emulsion


  • Two sticks of fresh rhubarb
  • 25g butter
  • 50g caster sugar
  • 100ml orange juice
  • 250ml milk
  • One vanilla pod
  • 2.5g soya lecithin

Cut the rhubarb into 3-4cm lengths and heat the butter and sugar together in a saucepan until it begins to foam. Add the rhubarb and cook for 2 minutes, turning halfway through. Add the orange juice and allow the rhubarb to cook until just tender. Remove from the pan and reduce the remaining liquid to a glaze.

Slice the vanilla pod lengthways and scrape the seeds into the milk. Add the vanilla pod and sugar and gently bring to the boil. Whisk in the soya lecithin and remove from the heat. Allow to cool then strain through a sieve. Use a stick blender just under the surface of the milk to create the bubbles, spoon them off and serve with the rhubarb and some of the sweet/sour orange glaze.


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