Lime Leaf Cured Watermelon with Chilled Vanilla Rhubarb Sauce
1 sugar baby watermelon outside washed and then chilled
8 lime leaves
1 bunch of mint
rhubarb sauce:
1½ lb rhubarb washed, trimmed and cut into 1” lengths
8 oz pinot grigio white wine
6 oz water
5 oz sugar
½ a vanilla bean split in half
rhubarb sauce:
Place all the ingredients into a sauce pot and bring to a boil. Spoon away any impurities that come to the surface, cover and simmer gently for 20-25 minutes or until a sauce like consistency appears. Chill for 2hrs before using.
assembly:
Cut the melon into half lengthwise. Place the lime leaves on the surface of one half to cover the entire surface. Place the other half back on top to form a whole watermelon again. Wrap with plastic wrap and place into the fridge overnight to cure. Slice each half into quarters then slice each quarter into half lengthwise again forming 1/8th’s. Slice widthwise into ¼” sections to form little pyramid shaped pieces. Lay 3-4 pieces onto a dinner sized plate then spoon some of the rhubarb sauce over top. Garnish with mint.