Rhubarb Ajo Blanco Sauce with Roasted Vegetables
Thank you to the amazing @andanin for sharing this recipe with us.
SAUCE INGREDIENTS
4 tsp. The Curious Cabinet Rhubarb Shrub Syrup
3/4 cup blanched almonds
2-3 garlic cloves
1/2 cup extra-virgin olive oil
Flaky sea salt
2-3tbs Currants
White wine (Chardonnay works well)
METHOD
Combine currants with 2tsp of The Curious Cabinet Rhubarb Shrub Syrup & enough white wine to cover. Allow to soak for at least 1 hour.
Toast 1/4 cup almonds, set aside for garnish.
Sauté dutch carrots/asparagus/broccolini etc with garlic, butter & the liquid from currants.
Blend garlic, oil, 2 tsp of The Curious Cabinet Rhubarb Shrub Syrup, 1/2 cup almonds, and 1/2 cup hot water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
Pour generously over vegetables, garnish with soaked currants & toasted almonds.