By Jeremy Bearman of Rouge Tomate
3 cups chopped rhubarb, plus 1 Tbsp rhubarb cut brunoise (fine dice) reserved for finished mignonette
2 Tbsp minced ginger
½ cup sugar
1 Tbsp shallot minced
2 Tbsp chopped tarragon
2 tsp freshly cracked black pepper
Combine the vinegar with the 3 cups chopped rhubarb, 2 Tbsp ginger, ½ cup sugar in pot and bring to a simmer. Immediately remove from heat and let sit for 10 minutes. Take 2 Tbsp of liquid and pour over the 1 Tbsp brunoise rhubarb and set aside for later. Once the liquid is chilled, strain it and discard solids.
You can keep this rhubarb vinegar inyour fridge and use for mignonette or vinaigrettes. Add reserved rhubarb to 3 Tbsp of strained vinegar, fresh cracked black pepper, shallots and tarragon.
Spoon over 1 dozen oysters.
Start time: chopping rhubarb, ginger, shallot and tarragon 5-10 minutes.
Bring vinegar to a simmer 3 minutes. Let vinegar stand 10 minutes and 20-30 minutes to chill in refrigerator. Combine and spoon over oysters 2 minutes.
Active time: 15- 20 minutes
Cooking Time: 40-50 minutes
You can ask your local fishmonger to shuck oysters for you if you aren’t sure how to do so yourself.