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Gin Compressed Rhubarb
Chef Grant Achatz of Alinea – Chicago, IL
Adapted by
May 2008

Yield: 8 Servings


  • 30 grams dried juniper berries
  • 100 grams water
  • 400 grams sugar
  • 100 grams cooked gin
  • 500 grams raw gin
  • 1 red rhubarb stalk
  • 8 fresh juniper berries


Preheat oven to 350°F (180°C). Toast dried juniper berries for 10 minutes, or until aromatic. Meanwhile, in medium saucepan, bring water, sugar, and cooked gin to a boil over medium heat. Remove from heat. Add toasted juniper berries and raw gin. Cover and let steep for 30 minutes. Strain through chinois. Combine strained liquid with rhubarb in large vacuum bag and seal on highest setting. Macerate for one hour. Remove rhubarb from bag. Discard liquid. Cut rhubarb crosswise into pieces 1/2 inch (1.3 cm) wide. You need 8 pieces in all. Using paring knife, peel skins from fresh juniper berries, removing each one in single piece. Using small pin, skewer rhubarb from top near one end. Top each rhubarb piece with one juniper skin.


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