Chef William Werner’s Strawberry Rhubarb Creole Shrubb Pate De Fruit Recipe

Another great recipe from Chef William Werner for the Holidays!

Ingredients

Demera Sugar    250g

Creole Shrubb    24g

Method:

1. In a medium mixing bowl add liquor and scraped vanilla bean to demera sugar and stir to combine.

2. The sugar should be wet but not dissolved.

3. For best results, place in a dehydrator overnight, or on a silpat lined sheet pan in your oven on the lowest setting

4. With the door cracked open.

5. Sugar is done when dry and crunchy. Break up into small pieces and store in a airtight container.