Clean the rhubarb, chop off both ends, slice into small pieces and weigh the rhubarb. Transfer to a jar and add 2 pinches of salt. Close the jar and shake it. Add the same weight of sugar, as the rhubarb. Let it sit for 24 hours, shaking the jar occasionally. Afterwards strain and Bottle it.
Toast all the nuts at 170°C and keep 600g for the snack. Add the rest (200g) to the Calvados and let infuse for 24 hours. Afterwards strain it finely using a cheesecloth. Bottle and set aside.
Take the reserved nuts, left over from the macadamia infusion. Mix with the egg white. Add salt, sugar, and fennel seeds. Mix again Bake at 120°C until the egg white is dry and the seeds stick to the nuts.
In a mixing glass, add 10ml Rhubarb Syrup, 5ml Verjuice, 15ml Sweet Vermouth (preferably on the bitter side), 45ml Macadamia-Infused Calvados, 3 dashes Angostura Bitters, 2 dashes Vanilla Tincture.
Add ice and stir for 12 seconds, when stirred pour the cocktail into a glass over a large ice rock. Garnish with a curled rhubarb ribbon, or a green olive.
Serve with the toasted macadamia nut & fennel snack on the side.
