*contains naturally occurring sugar. PREMIUM FROZEN FRUIT PUREE
Origin & variety
The Red Rhubarb puree from Les vergers Boiron is made from the Framboza Red variety, mainly cultivated in Poland. Also called «malinowa» in Polish, which means raspberry, this variety is distinguished by the pinkish-red color of its stalks, to which it owes its name.
Framboza Red rhubarb is grown in open fields in the Warsaw region, an area benefiting from deep, fertile, and well-irrigated soils thanks to regular rainfall. These conditions are ideal for the development of this rustic plant, which offers perennial crops lasting 10 to 15 years.
The harvest takes place from May to August, and each batch is carefully sorted according to color intensity to ensure a puree of intense red color.
ASPECT
Appearance & texture
With its deep pink hue, Les vergers Boiron Red Rhubarb puree offers an authentic texture, thick and slightly fibrous.
Aromatic intensity
This puree reveals all the rustic character of the fruit, with fresh acidity and vegetal notes, beautifully balanced.
1. Place the purée into a large, heavy saucepan and heat to 40°C/104°F.
2. Combine the first measurement of sucrose (1) and pectin and whisk into the purée. Bring to a boil over medium heat, stirring continually.
3. Add the remaining sucrose (2) and glucose in multiple additions; continue to cook to a final temperature of 106°C/223°F.
4. Remove from heat and stir in the citric acid.
5. Immediately pour into prepared frames or deposit into MICRO GEM5 silicon molds and allow to cool and set at room temperature.
6. To serve, toss the cut or unmolded candies in citric sugar.
ESPUMA
COMPOSITION
Red Rhubarb puree 450 g
Sucrose 75 g
Gelatin, hydrated 1.5 sheets
METHOD
1. In a saucepan, gently heat a small portion of the purée and sucrose over low heat to 60˚C/140˚F. Remove from heat.
2. Whisk in the hydrated gelatin and remaining puree. Strain through a fine mesh sieve and chill.
3. Transfer to a foam canister, charge with nitrous oxide, and keep refrigerated until use.
RED RHUBARB-STRAWBERRY MOUSSE
COMPOSITION
Red Rhubarb puree 350 g
Strawberry purée 150 g
Gelatin, hydrated 5 sheets
Italian meringue 100 g
Heavy cream (36% fat), whipped 300 g
METHOD
1. Gently heat a small portion of purée in order to dissolve the gelatin; temper into the remaining purée.
2. Gently fold the Italian meringue and whipped cream into the purée base and deposit into molds or forms as desired.
RED RHUBARB-RASPBERRY CONFIT
COMPOSITION
Red Rhubarb puree 400 g
Raspberry puree 100 g
Sucrose 65 g
Glucose powder 65 g
Pectin NH 4 g
Citric acid 3 g
CREMEUX
COMPOSITION
Red Rhubarb puree
Whole milk
Glucose syrup
White chocolate, melted
Gelatin, hydrated
METHOD
1. Place the purées in a saucepan and gently heat.
2. Combine the sucrose, glucose, and pectin NH. Whisk into the purée mixture.
3. Bring to a boil, remove from heat, and whisk in the citric acid. Allow to cool and mix to a homogenous consistency.
METHOD
g
g
g 3 sheets
g
Heavy cream (36% fat) 300 g
SORBET
COMPOSITION
Red Rhubarb puree 1000 g
Sucrose (1) 50 g
Sorbet stabilizer 6
Water
485 g
Sucrose (2) 325 g
Glucose powder 120 g
Invert sugar 25 g
1. Combine the milk and glucose in a saucepan and bring just to a boil. Remove from heat and stir in the hydrated gelatin.
2. Whisk in the white chocolate and purée.
3. Add the cream and emulsify thoroughly with an immersion blender. Transfer the mixture to desired forms or dishes.
METHOD
1. Combine the first measurement of sucrose (1) and stabilizer.
2. Heat water to 50˚C/120˚F. Whisk in the stabilizer mixture, then the remaining sucrose (2), glucose, and invert sugar; bring just to a boil. Remove from heat and chill; allow syrup to mature for at least 4 hours.
3. Combine purée and syrup and process in batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed. Continue to harden the sorbet at -18˚C/0˚F as necessary.
Ice creams & Sorbets
Creating “homemade” ice creams & sorbets is child’s play thanks to the innovative solution from Les vergers Boiron!
Reliable, intuitive, and extremely practical, it’s been designed by professionals, for professionals.
Choose from our range of 60 flavors, work out the total quantity required, the Brix number you want to achieve, and let us guide you through the process. The ideal sugar quantity, the perfect hold, balanced flavors… you won’t be able to imagine life without it.
LES VERGERS BOIRON
RUBIS
Lemon Red rhubarb
SERVING FROZEN FRUIT PUREES
GLASSWARE: COUPE
ICE: WITHOUT GARNISH: DOUGLAS POWDER
SÉPALE
Mocktail recipe
INGREDIENTS
RHUBARB CORDIAL*
WATER
METHOD
Pour the ingredients directly over the ice.
*Rhubarb cordial
4 oz of Rhubarb water**
50 g of sugar
0.25 g of citric acid
0.5 g of malic acid
Mix all the ingredients until fully dissolved. Bottle and store in the fridge.
**Rhubarb water
4 oz of Red Rhubarb frozen puree
2 oz of water
0.35% pectinex
Cocktail recipe
INGREDIENTS
RHUBARB VODKA* LEMON FROZEN PUREE
EGG WHITE
SIMPLE SYRUP
ELDERFLOWER LIQUEUR
METHOD
Pour all the ingredients into a shaker. Add ice and shake vigorously. Remove the ice, then shake again without ice to emulsify the egg white. Double strain into a chilled coupe glass.
*Rhubarb vodka
13 1/2 oz of Red Rhubarb frozen puree
24 oz of vodka
0.25% pectinex
Mix the ingredients in a vacuum-sealed bag.
Seal the bag and leave to infuse overnight in the fridge. Pour the mixture into a blender and add 0.25% pectinex.
Let the blended mixture rest until the liquid begins to separate naturally. Strain through a fine mesh strainer and store in a cool place.
LES VERGERS BOIRON
Red Rhubarb
Dissolve the puree, add the water, then add pectinex (0.35% of the total volume).
Blend and let sit at room temperature for a few hours until separation occurs.
Strain using a Tork filter or a coffee filter.
SERVING
GLASSWARE: HIGHBALL
ICE: LARGE CLEAR ICE CUBE
GARNISH: MINT LEAF
FROZEN FRUIT PUREE
Brix: 4° +/-2
Packaging:
• 1 kg tub
• Packing: 6 kg carton
• Product code: ARR0C6AA0
• EAN code: 3389133006385
Ingredients: 100% Red Rhubarb
Use within: 10 days after defrosting, refrigerated
