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Fresh bruccio with rhubarb and ginger confit


Ingredients:6 people
  • fresh bruccio
    400 g
  • rhubarb stalks
    3
  • grenadine
    1 tablespoon
  • powdered ginger
    6 g
  • powdered sugar
    20g
  • Szechuan pepper mill


Preparation:
  • Preparation time:5 minutes
  • Cooking time:30 minutes


Drain the fresh bruccio, keeping it cool.

Cut the ends of the rhubarb stalks, run them under cold water, peel with a paring knife and cut them into small sections.

Place the rhubarb in a saucepan, add the grenadine, sugar and ginger powder, cook over low heat for 30 minutes.

Leave to cool.

Arrange the bruccio in cups, serve with rhubarb.

Give a few turns of Sichuan pepper to the grinder.