Rhubarb is a magical ingredient. Technically a vegetable, but legally considered a fruit by a NY court in 1947 it is definitely enigmatic. It is super tart  (too tart to be eaten raw) but when baked with sugar or cooked in syrup, its magical flavour shines.

I've always loved rhubarb and I love seeing it come into season its blushingly pink ruby stalks calling me from across the fruit market. I buy it usually unplanned when it is at its best and I just cant walk past it. This dish is a result of one of those times.



Usually I would simmer the stems in a syrup until soft, but I always find the stems go too soft and I do like a little bit of texture. So, this time after a bit of … [Read more...]