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Rhubarb Sponge on Bay Leaf
Chef Grant Achatz of Alinea – Chicago, IL
Adapted by
May 2008

Yield: 8 Servings


  • 1 grapefruit, peeled and segmented
  • 1000 grams rhubarb
  • 3 grams citric acid
  • 125 grams sugar
  • 15 gelatin sheets
  • 8 fresh bay leaves


Arrange grapefruit segments on a dehydrator tray at 140°F (60°C) for about 2 hours, or until dry to touch. Juice rhubarb in juicer. Strain through chinois. In small saucepan, slowly heat 500 grams of rhubarb juice, citric acid, and sugar until mixture separates. Skim away foam. Strain through coffee filter. Submerge gelatin sheets in ice water for 5 minutes, or until pliable. Gather gelatin, squeeze out excess water, and reserve. In small saucepan, warm strained rhubarb liquid to a simmer. Remove from heat. Stir in gelatin until dissolved. Pour liquid into bowl of stand mixer. Fill bowl with ice. Place mixer bowl over ice and whisk until cool to touch. Attach bowl to mixer, fit mixer with whisk attachment, and whip rhubarb liquid for 15 minutes, or until stiff peaks form. Carefully dollop spoonful of rhubarb sponge on each bay leaf, taking care not to get any sponge on bottom of leaf. Remove grapefruit segments from dehydrator. Carefully separate cells (juice packets) of segments. Place 5 cells on each rhubarb sponge.


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