Pineapple ragout with rum, vanilla and pink peppercorns

Ingredients

• 1 pineapple
• 3 medium-sized stalks of rhubarb
• 120 grams of sugar
• 1 tablespoon of butter
• One vanilla bean (or one packet of vanilla sugar)
• 4 cl of Jamaican dark rum
• 300 ml of pineapple juice
• 2 tablespoons of dried pink peppercorns

Cut off the two ends of the pineapple generously, stand it upright, and peel off the remaining skin from top to bottom. Remove any remaining “eyes” at the tip of the knife.

Cut it into four pieces, remove the core, and dice the flesh into 1.5 to 2 cm cubes. Peel the rhubarb and cut it into segments.

Split the vanilla pod open and scrape out the seeds.

Melt the butter in a saucepan, add the sugar, and let it caramelize slowly until it reaches a golden color.

Deglaze with rum, then add the pineapple juice.

Add the vanilla and pink peppercorns, bring to a boil, and simmer until the caramel is melted.

Add the pineapple and rhubarb, and let it simmer for one minute.

Remove from heat, cover, and let steep for a few minutes. Serve warm or cold, as a dessert or side dish.