Rhubarb and Lemon Snacking Bar

Rhubarb Pâte de Fruits 14cm frame 300g 

Ingredients

130g rhubarb puree 

130g sugar for the fruit 

20g sugar for the pectin 

6g pectin jaune powder (SOSA brand used) 

26g glucose 

2g tartaric or citric acid solution 

Caster sugar to dust 

Method

Mix pectin and 20g sugar together. 

Heat puree and the 130g sugar to approx. 60C. Rain in the pectin and sugar while stirring. Bring to boil, add glucose then continue to cook to 108ºC (brix 70) 

Remove fruit from heat and stir in tartaric/citric acid. 

Pour in to frame on a silicone mat, leave overnight to set. 

Coat slab in sugar before cutting in to strips to fit the mould, dust with caster sugar 

Lemon Ganache 

Ingredients

270g white chocolate 

50g whipping cream (37-38% fat content) 

18g glucose 

Zest of 2 lemons 

46g lemon juice (approx. 1.5-2 lemons) 

Mould cast with white chocolate 

Method

Place the 270g white chocolate in a bowl. Heat cream with glucose, pour on to the chocolate in the bowl. Stir briefly to start the chocolate melting. Heat lemon juice and zest in a pan or in a bowl in the microwave to boiling point, pass to the bowl and stir in. 

Stir to emulsify fully and cool to 25-28C, then pipe in to the cast bar moulds, leaving room to press a piece of rhubarb pâte de fruit in to the ganache. 

Leave to crystallise. Cap with tempered white chocolate. 

Demould when contracted.