Yka Leaf & Rhubarb Pearls

Source: The Staff Canteen

Vibrant, colourful & fresh tasting dessert focused on using the wonderful Yka Leaves in multiple forms.


  • 1 punnet of Yka Leaves®
  • 10 each Dehydrated Yka leaves 
  • 1tbsp Yka Leaves Powder 
  • 200ml Rhubarb Juice 
  • 80g Caster Sugar
  • 1.2gr Xanthan gum 
  • 1.2gr Agar Agar


Firstly make the Yka Leaves syrup using the caster sugar and enough water to cover the sugar. Bring to a rapid boil and whisk in the fresh Yka Leaves® - pass through fine sieve. Mix 2/3rds of the syrup with the rhubarb juice and blend in the Agar Agar, strain off as many bubbles as possible then bring up to around 90°C.

Blend or whisk in the Xantham gum and pour into a silicone mould to set. Serve with the dehydrate Yka Leaves, Yka Leaves powder & Yka Leaves syrup.

Source: The Staff Canteen 

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