Grilled fish with rhubarb jelly recipe
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4 servings 500 g rhubarb, finely chopped 2 small red chilli peppers (finely chopped) 140 g of jellied sugar 30 ml apple cider vinegar 200 ml rhubarb liqueur aperol 1 piece of lettuce hearts 0.50 bunch chives 100 ml of cream 1 kg of beans 2 pcs. 50 g pancetta or English bacon 1 tbsp butter 2 tbsp plain flour 50 ml white wine salt ground pepper 4 pcs. 1 Boil the rhubarb and chilli in 1/4 litre of water until the rhubarb is cooked.
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