Pineapple rhubarb flambé Recipe

Pineapple rhubarb flambé

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3 Tbs dark brown sugar
1.5 Tbs unsalted butter
1/4 pineapple cubed
1/2 stick of rhubarb chopped
splash of rum

How to make Pineapple rhubarb flambé

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Put the butter and sugar in a heavy bottomed pan over medium high heat and allow the sugar to caramelize. This is the only tricky part of this recipe as the caramelization point of sugar is 330 degrees F and the smoke point (the point at which the butter starts burning) of butter is 350. There’s no need to use a candy thermometer, but just make sure the sugar is dissolved (looks more gooey than granular), but not burning.

Add the rhubarb and pineapple and toss to coat. It will bubble and spatter a bit, so be careful. Lastly splash a good glug of dark rum into the pan (but don’t go too crazy, especially if you’re a virgin flambéer). As the alcohol evaporates, quickly tip the pan towards the flame (gas burner) and the vapors coming off the rum should ignite. I don’t think I need to stress the danger here as the flames can leap up several feet from the pan. That said, who doesn’t love playing with food and fire?

As the alcohol burns off, the fire should dissipate, but just incase things go awry keep a lid handy so you can quickly snuff out the fire.

Pour on vanilla ice cream and enjoy!

  • telliecoin
    telliecoin says

    awesome mid cooking shot!

  • plasticgator
    plasticgator says

    Awesome! My parents grow tons of rhubarb and I'm always looking for fun things to do with it.

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