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Rhubarb Ajo Blanco Sauce with Roasted Vegetables

 
Rhubarb Ajo Blanco Roasted Vegetables.jpg

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.

 
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